1 lb. 6 oz. peeled onions
3 oz. butter
1 tsp. freshly ground or cafe ground pepper
1 tbsp. Spanish paprika
2 bay leaves
1 1/2 tsp. salt
1/2 c. all-purpose flour
1 1/2 qt. beef bouillon (from cubes or canned)

Cut onions in half and slice with the grain about 1/8" thick. Melt butter and add sliced onions. Saute slowly for 20 minutes, stirring frequently.

Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes.

Gradually add hot bouillon while stirring, preferably with a wooden spoon. Simmer soup, covered, for at least 30 minutes.

If a rich brown color is desired, add caramel coloring. Taste soup and season with salt. Yield: 2 quarts.

Serving Suggestion: Heat soup and fill oven-proof casserole or individual oven proof crocks with 8 ounces of soup. Top with thin slices of 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.