Ah, well, if you ain’t heard about the Famous-Barr French Onion Soup, let me tell ya, it’s somethin’ real special. I ain’t no fancy chef or nothin’, but I know good food when I taste it, and this soup, oh lordy, it’s been a favorite for folks in Saint Louis for many, many years. My mama used to make it, and we’d all sit around the table on chilly nights, smellin’ that rich broth and cheese meltin’ on top. That soup can warm ya right up, I swear. It’s a bit of work, but it sure is worth it!
Now, if you wanna make it like they did in Famous-Barr’s tea room, let me tell ya the steps. First thing you’ll need is some good ol’ yellow onions. Don’t go thinkin’ you can use them fancy purple ones or them white ones, nah, it’s gotta be yellow. Them yellow onions got the right flavor when they get all caramelized and sweet, like you’d want in a good French onion soup.
- 4 large yellow onions
- 4 cups beef broth (don’t skimp on the good stuff, ya hear?)
- 1 cup white wine (ain’t no cheap stuff now, something decent!)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and pepper to taste
- French bread, sliced and toasted
- Gruyère cheese, grated (Oh, and don’t forget this part – it’s what makes the soup real special!)
Now, you get your onions all sliced up nice and thin. You don’t wanna be chunkin’ them up big, ‘cause this soup is all about them sweet, tender onions. Once you’ve got them ready, put a big ol’ pot on the stove, and heat up the butter and olive oil in there. Ain’t no need to rush this part – low and slow is the way to go. You gotta caramelize them onions ‘til they’re golden brown and smellin’ all sweet and rich. It might take a good 30 minutes, so be patient, and keep stirrin’ them onions ‘round so they don’t burn.
Once them onions are done caramelizin’, you go ahead and add in that white wine, and let it cook down for a couple minutes. You don’t want no raw wine taste in there, so let it do its thing. After that, pour in the beef broth, add the thyme and bay leaf, and stir it all up. Let it simmer away for about 30 to 40 minutes, so all them flavors get good and mixed up. Don’t forget to add a pinch of salt and pepper to taste. You can adjust that to how you like it, but don’t overdo it!
While the soup’s simmin’, take your French bread, slice it up, and toast it in the oven till it’s all crispy-like. When your soup is ready, grab yourself a bowl and ladle that rich, oniony goodness right in there. Now, here’s where the magic happens – take that toasted bread and place it right on top of the soup. Then, sprinkle a good amount of Gruyère cheese over the bread. Put that whole thing under the broiler for just a couple minutes – just long enough for the cheese to melt and get all bubbly and golden brown. Oh, you’ll smell it waftin’ up, and your mouth’ll start waterin’!
When it’s all melted and bubbly, pull it out and let it cool for just a minute. Trust me, you don’t want to burn your mouth tryin’ to eat it right away! But once it’s cool enough, take a big ol’ spoonful of that soup and enjoy. It’s got that rich, savory beef broth, them sweet caramelized onions, and that cheesy, toasty bread that’ll have you comin’ back for more.
Now, you might be wonderin’ what makes Famous-Barr’s version of French onion soup so special. Well, it’s all in them simple ingredients and the time they took to make it just right. The folks in Saint Louis have been enjoyin’ this soup for generations, and that’s ‘cause it’s comfortin’ and hearty, with that bit of wine and cheese that takes it to the next level.
So, if you’re lookin’ to make a batch of that Famous-Barr French Onion Soup, don’t rush it, and don’t try to cut corners. Take your time, let the flavors come together slow-like, and you’ll have yourself a bowl of soup that’ll make ya feel right at home. And remember, don’t forget the cheese – it’s what makes the soup all gooey and delicious! Enjoy, dear, enjoy!
Tags：[Famous Barr, French onion soup, recipe, Saint Louis, comfort food, homemade soup, classic soup, caramelized onions, Gruyère cheese, onion soup recipe]
