This is the original recipe, to which I substituted spelt flour for wheat, and made my own beef broth (used Pacific Natural Organic for calories). Bread and cheese for serving not included in nutrition information.
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Prepare yourself for a culinary adventure like no other as you indulge in Famous & Barr's French Onion Soup
Food, recipes, tablesettings, and lifestyle inspiration.
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! Famous-Barr's French Onion Soup
Do you want something warm and cozy? Try This Famous Barr French Onion Soup Recipe.
Food, recipes, tablesettings, and lifestyle inspiration.
This French Onion Soup is a St. Louis classic, once served up at hour home town department store, Famous-Barr. I know, right? Soup at a department store? Famous-Barr Tea Room In the hay day of
Clipping found in St. Louis Post-Dispatch published in St. Louis, Missouri on 10/21/1982. Famous-Barr French Onion Soup, 1982
Do you want something warm and cozy? Try This Famous Barr French Onion Soup Recipe.
Prepare yourself for a culinary adventure like no other as you indulge in Famous & Barr's French Onion Soup
Hot from the broiler, Gruyere-laden French Onion Soup During it's heyday, Famous-Barr, a major department store in St. Louis (sadly, now it's become Macy's) had a wonderful chef create an even more wonderful version of French Onion Soup. It was thick and rich, and came from the kitchen in a McCoy pottery brown drip soup bowl (like the one pictured here, itself a genuine McCoy) bubbling with melted Gruyere cheese atop two slices of French baguette. It was heaven in a bowl! The store used to sell the soup frozen, along with packages of grated Gruyere cheese and fresh baguettes so you could reproduce that onion-y goodness at home. But over the course of time, the gourmet food section in the store closed, followed closely by the bakery and candy departments. Fortunately the St. Louis Post-Dispatch published the recipe so onion soup fanciers could make this version at home. I've had a lot of onion soup in my day, even in Paris, but this recipe beats them all. FAMOUS-BARR'S FRENCH ONION SOUP 5 lbs onions, unpeeled 1/2 cup butter (1 stick) 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 3/4 cup all-purpose flour 2 teaspoons salt French baguettes 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; saute over low heat 10 minutes more, stirring frequently. 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 overnight. 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. Foodie Friday is hosted by Michael at Designs by Gollum.
Just because you're stuck at home doesn't mean that you have to miss out on some of your favorite St. Louis foods.
Prepare yourself for a culinary adventure like no other as you indulge in Famous & Barr's French Onion Soup
