FOOD DANCE - ONION by Linda Popple

6x6 Oil on Panel

Day 17 of the 30/30 Challenge
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        $100.00 plus S&H

 

With this painting I wanted to put down a brush stroke and leave it - no messing around.  I succeeded for the most part and I'm pleased with the outcome.

I wasn't going to include a recipe this time, but I came across a recipe from a department store restaurant in St. Louis.  Famous Barr had a fantastic onion soup and we would go to the restaurant just for a bowl and with it their French bread.  Phil was a graduate student at the time (many years ago!) and this soup was such a treat!  I wasn't looking for a recipe and when I came across this the memories came flooding forth.  Good times!

FAMOUS BARR'S FRENCH ONION SOUP
Makes 4 qts. - Serves 16

Ingredients

• 5 lbs onions, unpeeled
• 1/2 cup butter ( 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 or 3/4 cup instant flour ( such as Wondra)
• caramel coloring (optional) or Kitchen Bouquet (optional)
• 2 teaspoons salt
• French baguette (optional)
• swiss cheese (optional) or gruyere cheese (optional)

Directions

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.