Famous Barr's French Onion Soup

One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup

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 (such as Wondra) or 3/4 cupinstant flour (such as Wondra)
• caramel coloring (optional) or Kitchen Bouquet(optional)
• 2 teaspoons salt
• French baguette (optional)
• swiss cheese (optional) or gruyere cheese (optional)
• 
  

• Directions:

  1. 1
     Peel onions and slice 1/8 inch thick, preferably in a food processor.
  2. 2
     Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
  3. 3
     (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.
  4. 4
     Pour in 6 cans broth and wine. Increase heat and bring to a boil.
  5. 5
     Dissolve flour in remaining 1 can broth.
  6. 6
     Stir into boiling soup.
  7. 7
     Reduce heat and simmer slowly for 2 hours.
  8. 8
     Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.
  9. 9
     If desired, pour into ovenproof crocks or bowls.
  10. 10
      Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
  11. 11
      Leftover soup can be frozen.