This scrumptious taste of the Wild West comes courtesy of legendary desperado Bad Bob, whose cooking was, unfortunately, a lot better than his gunfighting. Bob currently rests in peace on Boot Hill.
| Ingredients (Kitchen-friendly) |
|
Ingredients (Metric) |
| 1lb, 6 oz peeled onions (about 3 onions) |
600 g peeled onions (about 3 onions) |
| 6 Tbsp butter (3/4 stick) |
85 g butter |
| 1 tsp. pepper |
2 g pepper |
| 1 Tbsp paprika |
5.5 g paprika |
| 2 bay leaves |
2 bay leaves |
| 1 1/2 tsp. Salt |
7 g salt |
| 1/2 cup all-purpose flour |
63 g all-purpose flower |
| 1 1/2 qt beef bouillon |
1.4 L beef bouillon (1 cube/238ml water) |
2 tsp. D.D. Williamson
Caramel Color Powder |
3 g D.D. Williamson
Caramel Color Powder |
Directions:
- Slice onions in strips about 1/8 inch wide.
- Melt butter and add sliced onions, sauté slowly for 20 minutes, stirring frequently.
- Add pepper, paprika, bay leaves, salt and flour to onion mixture. Mix well, keeping the flame low. Stir while cooking for 5 minutes.
- Gradually add hot bouillon while stirring, preferably with a wooden spoon.
- Stir in D.D. Williamson Caramel Color Powder.
- Simmer soup, covered, for at least 30 minutes.
- Remove bay leaves before serving.
- Enjoy!
Yield:
2 quarts
Serving suggestions:
Heat soup and fill oven-proof casserole or individual oven-proof crocks with 8 ounces of soup. Top with think slices of toasted French bread and cover each serving with 1 1/2 ounces of grated Swiss cheese (Emmenthaler or Gruyere preferred.) Place under broiler and melt cheese until golden brown. Enjoy.
Tip:
If beef broth is not readily available, beef bouillon cubes can be used with water at a ratio of 1 cube per 1 cup of water. For this recipe, 6 beef bouillon cubes per 6 cups of water will yield the desired 1 1/2 qt of beef broth.
Some of our customers add 1/2 cup of white wine for variety.