There was a time when department stores had fine restaurants. You, or possibly your mother heard the story of the Neiman-Marcus Chocolate Chip Cookie, or your grandmother made the Waldorf-Astoria Red Velvet Cake.

Famous-Barr hired Chef Manfred Zettl is credited with creating this recipe even though it was on the Famous Barr Tea Room menu 20 years before he was hired. This is Famous-Barr’s recipe. It can be found many places.

NOTE: This recipe makes 2 quarts of soup

Ingredients

3 lbs. peeled onions (a 5lb. bag will yield about 3 lbs.)

4 oz. Unsalted butter or margarine

1 ½ tsp. Freshly ground pepper

2 Tbsp. paprika

1 Bay leaf

¾ cup all purpose flour

3 qts beef bouillon

1 cup white wine

2 tsp salt

Directions

Slice onions in 1/8 inch rings.
Melt butter in large soup pot. Add onions and sauté slowly for 1 ½ hours.
Add spices and flour. Cook an additional 10 minutes. Remember to stir and avoid lumps of flour.
Add bouillon and wine. Simmer for 2 more hours.
Chill or freeze overnight.

Serving

Defrost enough soup for the number of servings. Bring soup safely to room temperature. Portion into ovenproof bowls. Add one slice of French bread and 1 ½ oz. of quality Swiss cheese. Broil until brown. Caution! Bowls will be hot!