1 lb. 6 oz. (22 oz.) peeled onions
3 oz. butter
1 tsp. freshly ground pepper
1 tbsp. Spanish paprika
2 bay leaves
1 1/2 tsp. salt
1/2 c. all-purpose flour
1 1/2 qts. beef bouillon (from cubes or canned)

Cut onions in half and slice with the grain about 1/8 inch thick. Melt butter and add sliced onions. Saute slowly for 20 minutes, stirring frequently.

Add paprika, pepper, bay leaves and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes. Gradually add hot bouillon while stirring, preferably with a wooden spoon.

If a rich brown color is desired, add caramel coloring. Taste soup and season with salt. Yield: 2 quarts.

Serving Suggestion: Heat soup and fill oven-proof casserole or individual oven-proof crocks with 9 ounces of soup. Top with this slices of French bread and cover each serving with 1 1/2 ounces of grated Swiss cheese (Emmenthaler or Gruyere preferred). Place under broiler and melt cheese until golden brown.