5 lbs.onions, unpeeled
1/2 cup butter - (1 stick)
1 1/2 tsp. black pepper
2 Tbs. paprika
1 bay leaf
7 cans beef broth (16-ounce cans) divided (Swanson's)
1 cup dry white wine - optional
3/4 cup flour
2 tsp. salt
French baguettes, optional
Swiss or Gruyere cheese, optional
Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a larger stockpot. Add onions; cook, uncovered,
over low heat for 1 1/2 hours, stirring occasionally. Stir in pepper, paprika and bay leaf;
sauté 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.
season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove.
Top with a slice of bread and grated cheese. Heat under the
broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.