Famous-Barr's French Onion Soup
A wonderful soup for lunch or dinner, this recipe was made at the restaurant at Famous-Barr’s (May Company) department store in St. Louis, known for a fabulous buffet (you could expect caviar!).
Equipment
- Dutch oven
Ingredients
- 3 lb onions, peeled (5 lb. bag of onions, peeled is 3 lb.)
- 4 oz butter
- 1 1/2 tsp freshly ground pepper
- 2 T paprika
- 1 bay leaf
- 1/4 cup flour
- 3 qts Beef Bouillon
- 1 cup white wine (optional)
- 2 tsp salt
- 1 T Crystal hot sauce (optional)
- 2 T Salt Lick Spicy Bar BQ sauce (optional)
- molasses to taste (optional)
Instructions
- Slice onions 1/8" thick.
- Melt butter. Place onions in it. Saute slowly for 1 1/2 hours in a large soup pot.
- Add all other ingredients except bouillon. Saute over low heat 10 minutes more.
- Add bouillon and simmer for 2 hours.
- Adjust color to a rich brown with caramel coloring or kitchen bouquet.
- Season with salt to taste.
- Put in refrigerator overnight.
- Proper serving: Heat soup. Fill fireproof casserole or individual fireproof bowls with 8 oz. of soup, top with 3 1 1/2" slices of French bread. Then put 1 1/2 oz. imported Swiss cheese on bread. Place under broiler until brown, approx. 5 min. at 550 degrees.
Notes
This recipe makes 2 quarts.
Crystal hot sauce, Salt Lick Spicy Bar BQ
and molasses are optional.
Season to your taste.