3 lb Onion -- peeled
1/2 c Butter
1 1/2 ts Pepper, black
2 tb Paprika
1 Bay leaf
3/4 c Flour
3 qt Beef bouillon
1 c Wine, white
2 ts Salt
1/2 lb Swiss cheese
French bread
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 brown with caramel coloring or liquid browning sauce. Season to taste with salt. Put in refrigerator overnight. To serve: Heat soup. Fill ovenproof casserele or individual oven- proof bowls with 1 cup soup, top with 3 one-half inch slices of French Bread and top with a slice of imported swiss cheese Gruyere
preferred. Place under broiler to brown, approximately 5 minutes at 550 degrees.
Serving Size 8