Makes 2 quarts
Ingredients:
3 pounds onions, peeled
1/2 cup butter or margarine
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
1 bay leaf
3/4 cup all-purpose flour
3 quarts beef bouillon
1 cup white wine (optional)
2 teaspoons salt
French bread
1/2 pound imported Swiss cheese
Directions:
Slice onions, 1/8-inch thick
Melt butter, place onions in it, saute slowly for 1 1/2 hours in a large soup pot
Add all other ingredients except bouillon, wine and salt, saute over low heat 10 minutes more
Add bouillon and wine and simmer 2 hours
Adjust color to a rich brown with caramel coloring or liquid browning sauce
Season to taste with salt
Put in refrigerator overnight
To serve:
Heat soup. Fill ovenproof casserole or individual ovenproof bowls with 1 cup soup, top with three 1/2 inch slices of French bread and top with a slice of imported Swiss cheese. Place under broiler to brown, approximately 5 minutes at 550 degrees.