Instructions:

Famous-Barr's French Onion Soup

One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy!

Makes: 16 servings or 4 quarts

5 pounds 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 or instant flour such as Wondra
Caramel coloring or Kitchen Bouquet (optional)
2 teaspoons salt
French baguettes (optional)
Swiss cheese or gruyere cheese

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; saut