The Best Ever

Tom has been craving some french onion soup for a while now and we don't want to have to go search for a good restaurant to find some good soup, so we decided to make our own. We did a lot of research on the internet to find the best recipe and here is what we found. This is must try if you are a fan of french onion soup!

BARR"S FRENCH ONION SOUP

4½ hours | 40 min prep

SERVES 16, 4 quarts

• 5 lbs onions, unpeeled
  
• 1/2 cup (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
  
• 2 teaspoons salt
  
• French baguette
  
• Mozzarella or Gruyere cheese

1. Peel onions and slice 1/8 inch thick, preferably in a food processor.
2. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
   
3. (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.
4. Pour in 6 cans broth and wine. Increase heat and bring to a boil.
5. Dissolve flour in remaining 1 can broth.
6. Stir into boiling soup.
7. Reduce heat and simmer slowly for 2 hours.
   
8. Season with salt. Refrigerate overnight (optional). To serve, heat soup in microwave or on stove top.
9. If desired, pour into ovenproof crocks or bowls.
   
10. 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.