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5 pounds unpeeled onions
1/2 cup butter -- (1 stick)
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 cans beef broth -- (about 16-ounce)
divided (recommended Swanson's)
1 cup dry white wine -- optional
3/4 cup all-purpose or instant flour (such as
Wondra)
Caramel coloring or Kitchen Bouquet -- optional
2 tsps salt
french baguettes, optional
Swiss 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 breat and a sprinkling of grated cheese. Heat under the
broiler until cheese melts and bubbles, about 5 minutes.
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