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3 lb. peeled onions, sliced
1/8-inch thick (start with
5 lb. bag onions)
4 oz. (1 stick) margarine
1 1/2 tsp. pepper
3 qt. canned beef bouillon or
12 tsp. powdered bouillon
1 c. white wine
1 Tbsp. paprika
1 bay leaf
3/4 c. flour
2 tsp. salt
French bread
Swiss cheese

Saute onions in melted margarine for 1 1/2 hours in
large pot. Add all other ingredients, except bouillon. Saute
over low heat 10 minutes more. Add bouillon and simmer 2
hours. Makes 2 quarts. Best when made a day before serving.
Serve in ovenproof bowls. Top with slices of French bread and
grated Swiss cheese. Broil until cheese melts.

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