3 lbs. onions
1/2 c. butter
1 1/2 tsp. freshly ground black pepper
1 tbsp. paprika
1 bay leaf
3/4 c. flour
3 qts. canned beef bouillon
1 c. white wine
2 tsp. salt
French bread
1/2 lb. Swiss cheese

Slice onions 1/8 inch thick. Melt butter and saute 1 hour in soup pot. Add flour and seasoning, stirring constantly for about 10 minutes. Blend in bouillon, wine and salt. Simmer another 2 hours. Add liquid to thin if desired. Refrigerate for best results. To serve, fill bowl with hot soup, top with slice of French bread. Sprinkle with Swiss cheese and broil 5 minutes.