3 lb. peeled onions (5 lb. bag peeled will equal 3 lb.)
4 oz. butter or margarine
1 1/2 tsp. freshly ground pepper
2 Tbsp. paprika
1 bay leaf
3/4 c. flour
3 qt. canned beef bouillon
1 c. white wine (optional)
2 tsp. salt
Slice onions 1/8-inch thick. Melt butter, place onions in it, sauté slowly for 1 1/2 hours in large soup pot. Add all other ingredients, except bouillon and sauté over low heat 10 minutes more. Add bouillon and simmer 2 hours. Adjust color to rich brown with caramel coloring or Kitchen Bouquet. Season with salt to taste. Put in refrigerator overnight.
Makes 2 quarts soup.
To serve, heat soup. Fill fireproof casserole or individual fireproof bowls with 8 ounces soup. Top with three 1 1/2-inch slices French bread and top with 1 1/2 ounces imported Swiss cheese. Place under broiler until brown, about 5 minutes.