Classic French Onion Soup

3 lb Onion -- peeled
1/2 cup Butter
1 1/2 tsp Pepper, black
2 Tbsp Paprika
1 Bay leaf
3/4 cup Flour
3 qt Beef bouillon
1 cup Wine, white
2 tsp 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 casserole 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.


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