3 pounds onion, peeled 1/2 cup butter 1 1/2 teaspoon black pepper 2 tablespoons paprika 1 bay leaf 3/4 cup flour 3 quarts beef bouillon 1 cup white wine 2 teaspoons salt 1/2 pound Swiss cheese French bread
Slice onions, 1/8 inch thick. Melt butter, place onions in it, saute slowly for 1-2 minutes in a large soup pot.
Add all other ingredients except bouillon, wine and salt, saute over low heat 10 minutes more. Add bouillon and wine and simmer 2 hours. Adjust color to a brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight.
To serve: Heat soup. Fill oven-proof casserole or individual oven-proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported Swiss cheese (Gruyere preferred). Place under broiler to brown, approximately 5 minutes at 550 degrees F.
CDKitchen Note: Potatoes? There aren't any potatoes in this recipe.
Jan 25, 2008
I made this recipe on a cold day as my wife was on a school feild trip. It was very warming and tasty. Would recomend it to anyone.
Jan 15, 2006
I never add coloring to a recipe. I think if you can't come by an appealing color naturally, hang it up! If you buy marrow bones and proceed with your soup in this manner, you'll get the desired color along with a wonderful flavor. I'd be happy to give you a really fabulous recipe for French Onion Soup if you'd like one.