One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch 
Famous-Barr's French Onion Soup
 
  5 pounds unpeeled onions
  1/2 cup (1 stick) butter
  1 1/2 teaspoons freshly ground black pepper
  2 tablespoons paprika
  1 bay leaf
  7 (about 16-ounce) cans beef broth, divided (recommended Swanson's)   1 cup dry white wine, optional
  3/4 cup all-purpose or instant flour (such as Wondra)
  Caramel coloring or Kitchen Bouquet, optional
  2 teaspoons salt, or french baguettes, optional
  Swiss or Gruyere cheese, optional
 
Peel onions and slice 1/8 inch thick, preferably in a food processor.
 
Melt butter 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 6 cans broth and wine.  Increase heat and bring to a boil.  Dissolve flour in remaining 1 can broth.  Stir into boiling soup.  Reduce heat and simmer slowly for 2 hours.
 
Adjust color to a rich brown with caramel coloring, season 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 slice of bread and a sprinkling of grated cheese.   Heat under the broiler until cheese melts and bubbles, about 5 minutes.
 
Leftover soup can be frozen.
 
Yield: 4 quarts; 16 servings.