Famous Barr's French Onion Soup

[patches]

Hey, Duh, I saw you requested this recipe in the Crockpot thread, but since it's not a Crockpot recipe and that topic was closed, I'm posting it here.  Besides, this soup is so good, it really deserves it's own thread!    This is the exact recipe as it was printed in the St. Louis Post Dispatch many, many years ago.  Of course, I have added a few of my own notes at the bottom.   
   
Famous Barr's French Onion Soup

16 servings
4 quarts   
4½ hours 40 min prep

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 (recommended Swanson's) 
1 cup dry white wine (optional) 
3/4 cup all-purpose flour or instant flour (such as Wondra) 
caramel coloring (optional) or Kitchen Bouquet (optional) 
2 teaspoons salt 
French baguettes (I use a loaf of French Bread) 
Swiss cheese or gruyere cheese   

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; sauté 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 (very slowly so it blends in).

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.

Notes:  I use a loaf of French bread from Schnucks and I slightly toast the slice before adding it to the top.  From my personal experience (and trial and error), I always use Swanson's Beef Broth, I tried a store brand and it just wasn't the same taste and it seemed to make it more salty.  I also use enough caramel coloring to make it a rich, medium brown color because that's what I used to having it look like.    I use the Swiss cheese because I can buy it already shreaded and don't have to mess with shreading it.    I heat the soup on the stove then pour it into the individual crockpot soup bowls and it really does taste better eating it from those bowls.    Next, I put a slice of bread on top, and I certainly use more than just a sprinkling of cheese before putting it under the broiler to melt the cheese (now I just use my toster oven).  Serve with French bread and butter.   

Okay, I realize a few of these notes are just personal quirks of mine, but anyone who has ever had the soup at Famous Barr can certainly understand where I'm coming from and what I'm talking about.   

Duh, I know this makes a lot of soup, but I really wouldn't advise cutting the recipe, been there and done that!  Besides, it freezes well and it really doesn't last that long if you like French Onion Soup!!! 

[Wrennie]

Now I want some french onion soup. This sounds really good and relatively easy. Thanks for posting it.

[patches]

Actually, Wrennie, the hardest thing about making this soup is waiting until you can eat it.    Once the aroma of it cooking gets in the air, having the patience to wait to put it in your mouth is very difficult.      This really is a classic recipe in the St. Louis area!   

[duh]

I've take your advice and freeze it.  I'm sure it won't last to long because I do love french onion soup.  Thanks for the recipe.

[patches]

Duh, would you please let me know what you think of it compared to other French Onion Soup you've had before!    Everyone around here feels there is nothing that can ever compare to it.     I know it's heads above any I've ever tasted!  

[duh]

I'd love to do a French Onion Soup Comparison.  It sounds like fun.  I'll definitely let you know after I go grocery shopping.

[patches]

Hey, that would be great, Duh!    I'll be waiting for a report from the "Test Kitchen of Duh"! 

[Tina]

Is this a thickened soup? I've only ever had French onion soup in an unthickened, broth state.

[patches]

Yes, it is, Tina!    That's one of the things that makes it so good; but, naturally, the cheese helps a lot too! Actually, this is a real-stick-to-the-ribs soup. Since we're going to be experiencing some pretty cold weather this week, I'm really thinking of making some to help take off the chill.    Actually, I don't like French onion soup in an unthickened, broth state,  it seems like there's nothing to it. 

[Tina]

I do like it broth-y but I would probably like it creamy as well. I like it as a beginner course before eating real food. Thickened creamy soups are great on their own as a meal most of the time. 

[patches]

Actually, Tina, I really feel this can be a meal all on it's own if you serve French bread and butter with it.   

[Tina]

With this I would need some kind of veggie or salad to make a meal out of it. Most of my (nameless) soups are thick with veggies. Those are a meal. I am turning into more and more of a vegetarian in my old age. Meat is OK as a flavoring but not the main part of my meals any more.

[Dianna]

  Yum! That really sounds good! Is it soup yet?

[patches]

Actually, Tina, you could an eat it as a meal by itself or you could add a salad or a sandwich that's up to you.  It's just that I usually eat all my home-made soups as a whole meal, but sometimes it's two bowls.    laughmao:

[duh]

i'm looking at the size of the recipe and I think I'll wait until I'm in my new place.  I don't want to have to move a bunch of freezer stuff.  But the day will come when I'll be making this up yummy. 

In the meanwhile I'll just make due with the dried liptons and french bread slices and american cheese.  it may be simplistic but it does hit the spot and the clean up is so easy.

[patches]

Well, Duh, it sounds like you're in the same boat as I am.  I see a lot of great recipes, but they make too much for me and are sometimes hard to cut down (e.g. something with a whole chicken in it) and I'd be eating it all week!     I think I'm probably going to make the onion soup this week and maybe some beef vegetable soup too, so I can have my freezer stocked for quick fixes when school starts. The first couple of weeks get pretty hectic.     Be sure to let me know what you think of it when you do make it.