3 lb. peeled onions (5 lb. bag equals amount) white skinned and not new ones
4 oz. (1 stick) butter
1 1/2 tsp. pepper (suggest just 1/2 tsp. or to taste)
2 tbsp. paprika (suggest just 1 tbsp.)
1 bay leaf
3/4 c. flour
3 qt. canned beef bouillon (cheaper--12 bouillon cubes and water)
2 tsp. salt (use your own judgment)
1 c. white wine

Slice onions 1/8 inch thick. Melt butter and saute onions for 1 1/2 hours. Add all ingredients "except" bouillon and saute for 10 minutes. Put in "big" pot, then add bouillon and simmer for 2 hours.

When serving, top with gruyere cheese or baby Swiss cheese on top of a slice of French bread. Put under broiler until cheese melts. Kitchen Bouquet can be added if you would like more color.