French Onion Soup, Homemade

5  lb.		whole onion
1/2  cup		butter
1-1/2  teaspoons		black pepper
2  tablespoons		paprika
1		bay leaf
112  ounces		beef broth (7 16 oz cans)
1  cup		dry white wine
3/4  cup		all purpose flour
2  teaspoons		salt

Tip: Click on the ingredient links to learn the nutritional information for all the French Onion Soup, Homemade ingredients. The serving size for any ingredient in French Onion Soup, Homemade may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. 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.

11 Leftover soup can be frozen.