5 lb unpeeled onions
1/2 cup butter, (1 stick)
1 1/2 tsp freshly ground black pepper
2 tbsp paprika
1 bay leaf
7 can beef broth, (about 16-oz)
1 divided (recommended swanson's)
1 cup dry white wine, optional
3/4 cup all-purpose or instant flour (suc, h
1 wondra)
1 caramel coloring or kitchen bouquet
2 tsp salt
1 french baguettes, optional
1 swiss 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
breat and a sprinkling of grated cheese. Heat under the broiler until
cheese melts and bubbles, about 5 minutes. Leftover soup can be
frozen. Yield: 4 quarts.
Servings: 16 servings
Barr's French Onion Soup Recipe brought to you by Recipe Ideas
Categories: French; Soup; Vegetable
The History of Recipes
We are able to track the history of meal recipes far back into the far past, at least as far as the Egyptians, and possibly even further than that. Interesting though that is, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the ancient chefs were skilled in the use of many different aromatic flavors, including many that are still in use today such as bay, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new culinary ideas caused an explosion in cookery books, most of which are kept safe in private libraries. During the following few hundred years, the families of Europe competed with each other to serve the best banquets, and because of this cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks were in high demand, due to higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Barr's French Onion Soup recipe.
