Ingredients
2 lbs peeled onions (yellow or white)
3 oz butter
1 tsp. freshly ground pepper
1 Tbsp paprika
1 bay leaf
1/2 cup all purpose flour
1 1/2 quart canned beef bouillon
1 1/2 tsp. salt
Method
Sources
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Crispy fried onion flakes — green bean casserole, soup, garnish
Seal out syn-propanethial-S-oxide — tear-free onion prep
Hold their shape — warm lentil salads, braised with aromatics
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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Slice onions 1/8" thick Melt butter in large soup pot and place onions in it. Saute slowly for 1 1/2 hours. Add a little bit of the flour and all other ingredients except bouillon. Saute for another 10 minutes over low heat. Add bouillon and slowly stir in the remaining flour being sure to dissolve flour. Simmer for another 2 hours. Adjust color with to a rich brown caramel coloring or Kitchen Bouquet. Season with salt to taste. Put in refrigerator overnight. When ready to serve, heat soup in individual fireproof bowls. Fill bowls with soup to about 3/4-1 from top of bowl and heat in microwave. When fully heated, place 1/2" thick sliced French bread on top of soup and cover bread with shredded Swiss cheese (baby or Imported Swiss with a sharp taste). Place under broiler until cheese is melted and slightly browned - about 5 minutes at 550 deg. Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0hbY2bKuy