French onion soup is one of my favorite foods. I think I could happily live the rest of my life on baked potatoes and french onion soup. This recipe takes forever, but the actual work involved is minimal. It's cheap, it makes a ton and it's gluten free. Really, you can't beat it.
French Onion Soup
1 stick butter
5lbs onions (feel free to mix the types)
6 (14.5) ounce cans beef stock (I chose Swanson's all natural with no MSG)
5 teaspoons paprika
2 teaspoons Lawry's seasoned salt
1 Bay Leaf
1 1/2 teaspoons fresh ground pepper
and a really big pot
Peel and slice onions. I like some onion chunks in mine, and also the thickness of an almost pureed onion, so I put most of the onions in the blender and then slices up the last 4 onions with a knife. Melt butter in your large pot, add onion and let it cook uncovered for two hours on low heat. Stir it occasionally.
Next add your spices and stir them in. Cook for another 10 minutes.
Add beef stock in and bring to a boil. Once boiling, turn the heat to low and simmer for 3 hours, stirring occasionally.
Refrigerate over night.
To serve it you can simply warm it up, or put it in a heat safe ramekin with a slice of swiss cheese on top and broil it until the cheese is bubbly.
This soup freezes really well also. I plan to eat some with dinner tomorrow night and and freeze the rest. I'll be bringing some for Thanksgiving dinner.