| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
Soup |
16 |
Servings |
INGREDIENTS
| 5 |
lb |
Unpeeled onions |
| 1 |
|
Stick butter |
| 1 1/2 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Paprika |
| 1 |
|
Bay leaf |
| 7 |
cn |
(16-oz) beef broth; divided (recommended swanson's) |
| 1 |
c |
Dry white wine; optional |
| 3/4 |
c |
All-purpose or instant flour (such as Wondra) |
|
|
Caramel coloring or Kitchen Bouquet; optional |
| 2 |
ts |
Salt |
|
|
French baguettes; optional |
|
|
Swiss or Gruyere cheese; optional |
INSTRUCTIONS
Date: Wed, 20 Mar 1996 11:40:18 +1100
From: sherae@zeta.org.au (Sheri McRae)
Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt
butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over
low heat for 1-1/2 hours, stirring occasionally. (The long cooking time
makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf;
saute over low heat 10 minutes more, stirring frequently. Pour in 6 cans
broth and wine. Increase heat and bring to a boil. Dissolve flour in
remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer
slowly for 2 hours. Adjust color to a rich brown with caramel coloring,
season with salt. Refrigerate overnight. To serve, heat soup in microwave
or on stove top. If desired, pour into ovenproof crocks or bowls. Top with
a slice of breat and a sprinkling of grated cheese. Heat under the broiler
until cheese melts and bubbles, about 5 minutes. Leftover soup can be
frozen. Yield: 4 quarts.
Per serving: 105 Calories; 7g Fat (67% calories from fat); 6g Protein; 2g
Carbohydrate; 17mg Cholesterol; 1161mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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