This post is in honor of the letter “O” and part of Jenny Matlock’s Alphabet Thursday. For more original “O” posts, please click here http://jennymatlock.blogspot.com/
There is nothing quite like a bowl of hot soup on a cold winter’s night. This is one of my all time favorite soups to make (and eat!). The combination of toasted cheesy bread and brothy soup is irresistible.
1 1/2 lbs onions – peeled and sliced
3 oz butter
1 T paprika
1/2 cup flour
7 cups beef boullion
salt and pepper to taste
french bread and shredded cheese (swiss or mozzarella are my favorites)
Melt butter in large soup pot and saute onions slowly for about 2 hours
add flour and paprika, and saute for about 10 minutes more, stirring frequently
add bay leaf and bouillon or stock slowly, stirring constantly and then simmer for two hours, place in refrigerator for several hours or overnight
Heat soup, fill ovenproof bowls with soup, top with bread
a good amount of shredded cheese and broil 3 to 5 minutes or until the cheese bubbles
serve with a glass of pinot noir!