Famous Barr Onion Soup
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Famous Barr Onion Soup
When Dh and i were dating a favorite date was to the downtown Famous Barr in St. Louis where we would window shop and eat their onion soup.
It had a beef broth with tons of carmelized onions and topped with french toast and swiss cheese then baked until the cheese was golden. Well Dh requested this last night at 11 for dinner tonight...
anyone have a recipe or know where I can find one?
TIA
Found it!
One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. When I was a graduate student in St. Louis and we were young and broke, my Wife and I would visit this upscale department store called " Famous-Barr " just to eat at the store's restaurant for this famous soup.
Famous-Barr's French Onion Soup
5 pounds unpeeled onions
1/2 cup (1 stick) butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
7 (about 16-ounce) cans beef broth, 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 teaspoons salt, or 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 bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
Yield: 4 quarts; 16 servings.
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