Categories: Soups

Ingredients

• 3 lbs. peeled onions (5 lb. bag of onions peeled will equal 3 lbs.)
• 4 oz. Butter
• 1 1/2 tsp freshly ground pepper
• 2 Tbsp. Paprika
• 1 bay leaf
• 3/4 Flour (all urpose)
• 3 quarts canned beef bouillon
• 2 tsp salt
• 1 Cup white wine (optional)

Directions

1. Slice onions 1/8 inch thick.

2. Melt butter and saute onions slowly for 1 1/2 hours in a large soup pot. Add all other ingredients except bouillon. Saute over low heat 10 minutes more.

3. Add bouillon and simmer for 2 hours.

4. Adjust color to a rich brown with caramel coloring or kitchen bouquet.

5. Season with salt to taste.

6. Put in refrigerator overnight.

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