NOTE: This recipe makes 2 quarts of soup
3 lbs. peeled onions (a 5lb. bag will yield about 3 lbs.)
4 oz. Unsalted butter or margarine
1 ½ tsp. Freshly ground pepper
2 Tbsp. paprika
1 Bay leaf
¾ cup all purpose flour
3 qts beef bouillon
1 cup white wine
2 tsp salt
Defrost enough soup for the number of servings. Bring soup safely to room temperature. Portion into ovenproof bowls. Add one slice of French bread and 1 ½ oz. of quality Swiss cheese. Broil until brown. Caution! Bowls will be hot!