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

TOPPING:

French bread
Swiss cheese

Slice onion 1/8" thick. Melt butter. Saute onions slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon. Saute for additional 10 minutes. Add bouillon and simmer for 2 hours.

Adjust color to a rich brown with Kitchen Bouquet. Season with salt to taste. Put in refrigerator overnight. Yield: 2 quarts.

To Serve: Heat soup. Fill casserole or individual oven proof bowls with 8 ounce soup. Top with chunks of French bread. Top with Swiss cheese. Place under broiler until brown, approximately 5 minutes.