French Onion Soup
Makes 4 quarts

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. 

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