3 lbs. peeled onions
4 oz. butter
1 1/2 tsp. freshly ground pepper
2 tbsp. paprika
1 bay leaf
3/4 c. all purpose flour
3 qt. canned beef bouillon
2 tsp. salt
1 c. white wine (optional)

Slice onions 1/8 inch thick. Melt butter. Place onions in it. Saute slowly for 1 1/2 hours in a large soup pot. Add all other ingredients, except bouillon; saute over low heat 10 minutes more. Add bouillon and simmer for 2 hours. Adjust color to a rich brown with caramel coloring or Kitchen Bouquet. Season with salt to taste. Put in refrigerator. This recipe yields 2 quarts finished soup.