Served as starter. Non-vegetarian dish.

French

3 lb Onion, peeled

1/2 cup Butter

1 1/2 teaspoon Pepper, black

2 Tablespoon Paprika

1 Bay Leaf

3/4 cup Flour

3 quart Beef bouillon

1 cup Wine, white

2 teaspoon Salt

1/2 lb Swiss Cheese

French Bread

Slice onions, 1/8 inch thick. Melt butter, place onions in it, saut slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon, wine and salt, saut 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 oven-proof 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 F.

Serves: 8

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