Barr’s French Onion Soup Recipe

Barr’s French Onion Soup Recipe

Ingredients:

Cheese (Gruyere or Swiss)
1 loaf of baguette
2 tsps of salt
1 bunch kitchen garnais
3/4 c of flour (all purpose)
1 c of wine (dry, white) – optional
7 cans of broth (beef, 16 ozs); divided
1 pc of Laurel leaf
2 Tbsps of paprika
1.5 tsp of freshly cracked pepper
1/2 c butter
5 lbs onions; un-peeled

Instructions:

Peel your onions then slice thinly. Heat butter using a kitchen pot until melted. Add your onions then saute lid off for one hour, make sure to stir frequently until juices run and onions are clear. Season it with pepper, Laurel leaf and paprika.

Saute for ten more minutes then decant six cans of the broth plus the wine. Bring mixture to boil rapidly. Meanwhile dissolve the flour using the remainder of the broth. Slowly mix in to the onion mixture and stir briskly.

Lower down heat then simmer for two more hours. Season it using salt. May be placed in the fridge to keep overnight.

When ready to be served ladle the onion soup into serving ramekins. Place a slice of baguette on top then the cheeses. Broil until the cheese has melted. Good for a dozen persons.

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