READY IN: 4hrs 25mins

SERVES: 16

YIELD: 4 quarts

UNITS: US

INGREDIENTS

Nutrition

• 5

  lbs onions, unpeeled

• 1⁄2

  cup butter (1 stick)

• 1 1⁄2

  teaspoons black pepper, freshly ground

• 2

  tablespoons paprika

• 1

  bay leaf

• 7

  (16 ounce) cans beef broth, divided (recommended Swanson's)

• 1

  cup dry white wine (optional)

• 3⁄4

  cup all-purpose flour (such as Wondra) or 3/4 cup instant flour (such as Wondra)

• caramel coloring (optional) or Kitchen Bouquet (optional)

• 2

  teaspoons salt

• French baguette (optional)

• swiss cheese (optional) or gruyere cheese (optional)

• DIRECTIONS

• 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