- 3 pounds [1.36 kg] yellow peeled onions
- 4 ounces [113 g] butter or margarine
- 1 1/2 teaspoon [7.5 mL] freshly ground pepper
- 2 tablespoons [30 mL] paprika
- 1 bay leaf
- 1/4 cup [35 g] all-purpose flour
- 12 cups [3 L] beef bouillon
- 2 teaspoons [10 mL] salt
- Caramel coloring or kitchen bouquet
- 1 cup [250 mL] white wine [optional]
To serve [1 bowl]
- 8 ounces [250 mL] soup
- 3 [1 1/2-inch / 4-cm each] slices French bread
- 1 1/2 ounces [42 g] imported Swiss cheese
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- Slice onions 1/8-inch [3-mm] thick.
- Melt butter; place onions in it, sauté slowly for 1 1/2 hours in a large soup pot.
- Add all othe ingredients except bouillon, sauté over low heat 10 minutes more.
- Add bouillon and simmer for 2 hours.
- Adjust color to a rich brown with caramel coloring or kitchen bouquet.
- Season with salt to taste.
- Refrigerate overnight.
To serve
- Heat soup.
- Fill individual fireproof bowls with soup.
- Top with slices of French bread and top with Swiss cheese.
- Place under broiler until brown, or approximately 5 minutes at 450°F [230°C].
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