4 med. yellow onions
1/4 c. butter
1/2 c. flour
1 tsp. ground black pepper (fresh)
1 tbsp. paprika
1/2 gallon beef stock
3/4 c. white wine
1 bay leaf
Salt to taste

Peel and chop onions. Melt butter in large heavy kettle. Add chopped onions and cook over very low heat 1 1/2 hours. Combine flour, pepper and paprika. Add to onions and cook, stirring occasionally 10 more minutes. Add beef stock slowly while stirring and wine and bay leaf. Cook 2-3 more hours. Remove from heat, cool and refrigerate overnight.

The next day, soup is heated, topped with hard bread and shredded cheese either Provolone or Mozzarella or Swiss. Run under broiler to melt and brown cheese.