We were looking for a good anti-inflammatory French onion soup to share and remembered when Famous Barr in St. Louis was so popular just for this soup. People would go to the mall and the Famous Barr restaurant just to get their lips satiated with their French onion soup. We’ve used their original recipe and doctored it up to make it anti-inflammatory. See what you think:
- 2 1⁄2 lbs onions, unpeeled
- 1⁄4 cup butter or ghee, preferably grass fed
- 3⁄4 tsp black pepper, freshly ground
- 1 Tbsp paprika
- 1 bay leaf
- 64 oz beef broth or beef bone broth (2 – 32 oz containers)
- 1⁄2 cup dry white wine
- 1/4 cup arrowroot
- 1 tsp salt
- 8 oz shredded swiss or gruyere cheese, preferably grass fed (optional)
- Cut peeled onions into approximately 1/8 inch thick slices
- Melt butter or ghee 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 broth (reserving about 8 oz) and wine. Increase heat and bring to a boil.
- Dissolve arrowroot in reserved broth. Stir into boiling soup.
- Reduce heat and simmer slowly for 2 hours, seasoning 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 sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, 3-5 minutes – watch carefully!
- Leftover soup can be frozen.
#ABlastFromThePast #FabFrenchOnion #AntiInflammatory #SaveMeLeftovers