Do you like onions?

Do you like the French?

If you answered yes to one of these questions, then this recipe was written for you.

3 lb onion -- peeled
1/2 cup butter
1 1/2 tsp pepper, black
2 tbs paprika
1 bay leaf
3/4 cup flour
3 quart beef bouillon
1 cup wine, white
2 tsp Salt
1/2 lb Swiss cheese
French bread

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

Enjoy your Chef's Best French onion soup recipe.