Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Unpeeled onions
1/2 c Butter; (1 stick)
1 1/2 ts Freshly ground black pepper
2 tb Paprika
1 Bay leaf
7 cn Beef broth; (about 16-oz)
1 Divided (recommended
-swanson's)
1 c Dry white wine; optional
3/4 c All-purpose or instant flour
- (such
1 Wondra)
1 Caramel coloring or kitchen
-bouquet
2 ts Salt
1 French baguettes, optional
1 Swiss or gruyere cheese,
-optional

Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot. Add onions; cook,
uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The
long cooking time makes the onions mellow and sweet.) Stir in pepper,
paprika and bay leaf; saute over low heat 10 minutes more, stirring
frequently. Pour in 6 cans broth and wine. Increase heat and bring
to a boil. Dissolve flour in remaining 1 can broth. Stir into
boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color
to a rich brown with caramel coloring, season with salt. Refrigerate
overnight. To serve, heat soup in microwave or on stove top. If
desired, pour into ovenproof crocks or bowls. Top with a slice of
breat and a sprinkling of grated cheese. Heat under the broiler until
cheese melts and bubbles, about 5 minutes. Leftover soup can be
frozen. Yield: 4 quarts.

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