3 lbs. peeled onions
4 oz. butter
1 1/2 tsp. fresh ground pepper
2 tbsp. paprika
1 bay leaf
3/4 c. flour
3 qt. canned beef bouillon
1 c. white wine (optional)
2 tsp. salt

Slice onions 1/8 inch thick. Melt butter; saute onions in the butter slowly for 1 1/2 hours in large soup pot. Add all other ingredients except bouillon. Saute over low heat 10 minutes more. Add bouillon and simmer 2 hours. Adjust color to a rich brown with caramel coloring or Kitchen Bouquet. Season with salt to taste; refrigerate overnight.

This recipe yields 2 quarts finished soup. Proper serving: Heat soup. Fill casserole or bowl with 8 oz. of soup. Top with three 1 1/2 inch sliced of French bread and top with 1 1/2 oz. of Swiss cheese. Place under broiler until brown.

Note: Five lbs. of onions peeled will equal 3 lbs.