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Barr French Onion Soup

1 lb. 6 oz. peeled onion
3 oz. butter or margarine
1 tsp. freshly ground or cafe ground pepper
1 tbsp. Spanish paprika
2 bay leaves
1 1/2 tsp. salt
1/2 c. all purpose flour
1 1/2 qts. beef bouillon (from cubes or canned)
Cheese, Swiss, Mozzarella, emmenthaler or Gruyere
French bread


Cut onions in half and slice with grain about 1/8" thick. Melt butter and add sliced onions. Saute slowly for 20 minutes, stirring frequently. Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes. Gradually add hot bouillon while stirring. Simmer for 30 minutes. If a rich brown color is desired, add caramel coloring. Heat soup and fill oven proof casserole or individual oven proof crocks wwith 8 ounces of soup. Top ith thin slices of French bread and cover each serving with 1 1/2 ounces of preferred grated cheese. Place under broiler and melt cheese until golden brown.


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