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!
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; sauté over low heat 10 minutes more, stirring
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
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.
Makes: 16 servings or 4 quarts
Posted by GayleL at Recipe Goldmine 7/18/01 10:44:38 pm.
Source: recipezaar.com - Posted by chef Bill Hilbrich 8/18/1999