Ingredients
5 lbs onions, unpeeled
1⁄2 cup butter (1 stick)
1 1⁄2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided
1 cup dry white wine (optional)
3⁄4 cup all-purpose flour or 3⁄4 cup instant flour
caramel colouring (optional) or Kitchen Bouquet (optional)
2 teaspoons salt
French baguette (optional)
swiss cheese (optional) or gruyere cheese (optional)
Directions
1. Peel onions and slice 1/8 inch thick, preferably in a food processor.
2. 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.
3. 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.
4. Reduce heat and simmer slowly for 2 hours.
5. Adjust colour to a rich brown with caramel colouring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.If desired, pour into ovenproof crocks or bowls.
6. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen!
Makes 15 Servings!
