4 oz. butter
3 lbs. onions, sliced 1/8 inch thick
1 1/2 tsp. pepper
2 tbsp. paprika
1 bay leaf
3/4 c. flour
1 c. white wine
2 tsp. salt
3 qt. beef bouillon
French bread slices
Swiss cheese slices

Saute butter and sliced onions in large soup pot for 1 1/2 hours. Add pepper, paprika, bay leaf, flour, wine, and salt. Saute for 10 minutes. Add beef bouillon and simmer for 2 hours. Adjust color with Kitchen Bouquet. Season with salt to taste. Refrigerate overnight. Skim off any fat that has accumulated.

To serve, fill oven-proof bowl with 8 oz. hot soup. Top with French bread slice and 1 1/2 oz. Swiss cheese. Place under broiler until cheese is melted and bubbly.