I love soups.. This one happens to be one of my all time favorite soups. You get everything you could want, even the bread, all in one bowl!
You will need;
-5 lbs onions, unpeeled
-1/2 cup butter (1 stick)
-1 1/2 teaspoons black pepper, freshly ground
-2 tablespoons paprika
-1 large bay leaf (or two small)
-2 tablespoons dried chives
-7 (16 ounce) cans beef broth, divided (recommended Swanson’s)
-1 cup dry red or white wine, or one can of good Beer (optional)
-3/4 cup all-purpose flour
-2 teaspoons salt
-French baguette (optional)
-swiss cheese, Colby/Jack 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 and paprika; sautee over low heat 10 minutes more, stirring frequently.
Pour in wine and de-glaze pan.
Add in the bay leave(s)
Pour in 6 cans broth. 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.
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(s) 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! The soup also make an awesome broth for a roast!