Chef Manfred Zettl, the man behind the 'Famous Bar' French Onion Soup recipe shows us how to make his recipe ourselves and tells us about the Soup's On & Just Desserts event happening this weekend.
8 cups Onions, Peeled 1/8 inch sliced
2 oz Olive Oil
2 tbs Paprika
2tbs Coarse Groupd Pepper
2 Bay Leaves
1/3 cup All Porpoise Flour
2 quarts Beed Stock
2 tbs Coleur
1 tbs Salt to Taste
1 cup Wine (optional) red or white
12, 1/4 inch slices French Bread
2 cups Grated Swiss or Gruyere Cheese
Peel onions cut in 1/2, slice 1/8 inch thick.
Heat oil and butter in large soup pot, add onions saute medium heat until some lightly caramelized, approximately 15 minutes, add all seasonings, blend well, and add flour stirring vigorously then add stock.
Bring to a boil, add Coleur check for taste salt to your likening, turn down to simmer.
Remove from heat after 20 minutes, let sit for 10 minutes, soup is ready to serve.
Use ovenproof bowls or traditionals brown crocks, this should hold at least 8 oz.
Place in 450 degree oven 400 in convection oven top shelf for 10 minutes until brown edges and soup starts to bubble, be very careful when removing use a wide spatula and over glove.
This soup will actually better reheated, will last 6 days refrigerated and lend itself well for freezing.