• 121_recipe


    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 (recommended Swanson's)

    1 cup dry white wine (optional)

    3/4 cup all-purpose flour (such as Wondra) or 3/4 cup instant flour (such as Wondra)

    caramel coloring (optional) or Kitchen Bouquet (optional)

    2 teaspoons salt

    French baguette (optional)

    swiss cheese (optional) or gruyere cheese (optional)


    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 bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

    Leftover soup can be frozen.