3 lbs. peeled onions (5 lb. bag)
4 oz. butter
1 1/2 tsp. ground pepper
2 tbsp. paprika
1 bay leaf
3/4 c. flour
3 qts. (10 cans) beef bouillon
2 tsp. salt
1 c. white wine

Slice onions 1/8 inch thick. Melt butter in large soup pot and saute onions for 1 1/2 hours. Add all other ingredients except bouillon. Saute over low heat for 10 minutes. Add bouillon and simmer for 2 hours. Adjust color to a rich brown with kitchen bouquet. Salt to taste. Refrigerate overnight.

TO SERVE: Heat soup. Fill bowls with soup and top with slice of French bread and Swiss cheese. Place under broiler until golden brown, approximately 5 minutes.

Makes 2 quarts.