1 lb. onions, sliced thin (4 c.)
3 tbsp. butter
1 tbsp. all-purpose flour
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
2 (10 1/2 oz.) cans condensed beef broth, undiluted1/2 c. water
1 bay leaf (about 1 inch long)
6 (1/2 inch thick) slices French bread, toasted
1 1/2 c. shredded Swiss cheese (6 oz.)

Put onions and butter in a deep 3 quart microwave-safe casserole. Cover with lid or vented plastic wrap. Microwave on high 14 to 15 minutes, stirring 3 times, until tender. Stir in flour, paprika, salt, and pepper until blended. Add broth, water, and bay leaf. Cover with lid or vented plastic wrap. Microwave on high 10 to 12 minutes until boiling. Let stand in oven 3 minutes.

Remove from oven. Discard bay leaf. Ladle soup into 6 microwave-safe bowls. Top each with slice of toast and about 1/4 cup cheese. Arrange 3 bowls at a time in a circle in oven. Microwave, uncovered, about 2 minutes just until cheese is melted. Makes 5 1/2 cups. 6 servings.