ONION SOUP

Ingredients:

• 4 lb. onions, peeled
• 3 qt. canned beef bouillon
• ½ cup butter or margarine
• 1½ tsp. fresh ground pepper
• 2 Tbsp. paprika
• 1 bay leaf
• ¾ cup all-purpose flour
• ⅓ cup white wine (optional)
• 2 tsp. salt
• French bread
• ½ lb. imported Swiss cheese

Instructions:

1. Slice onions ⅛ inch thick.
2. Melt butter and sauté onions slowly for 1½ hours in a large soup pot.
3. Add all other ingredients except bouillon, wine, and salt; sauté over low heat for 10 minutes more.
4. Add bouillon and wine; simmer for 2 hours.
5. Adjust color to a rich brown with caramel coloring or liquid browning sauce.
6. Season to taste with salt. Refrigerate overnight.
7. To serve, heat soup, fill ovenproof casseroles or individual bowls with 1 cup soup, top with a slice of French bread and grated Swiss cheese, and broil.