Title: Barr's french onion soup
 Categories: Soup
      Yield: 16 Servings
 
      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
 
  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