3 lbs. peeled onions
1/4 lb. butter
1/4 c. flour
1 tsp. fresh grated pepper
2 tbsp. paprika or less
1 bay leaf
1 c. white wine (Chablis)
3 qts. beef broth (10 cans Campbell's)
Gravy coloring, if needed

Slice onions 1/8 inch thick and saute in butter in large soup pot, slowly for 1/2 hour. Stir in flour, seasonings, and wine. Cook 10 minutes longer. Add beef broth and simmer 2 hours. Cover and refrigerate overnight. Heat to serve. Just before serving, slice French bread thickly. Sprinkle with grated cheese and heat at 450 degrees until cheese melts.