Ingredients
• 3 pounds Peeled onions
• 4 ounces Butter or margarine
• 1 1/2 teaspoons Freshly ground pepper
• 2 tablespoons Paprika
• 1 Bay leaf
• 3 quarts Beef stock
• 1 cup White wine
• 2 teaspoons Salt (optional)
Instructions
Slice onions 1/8 inch thick. Melt butter, place onions in it and cook slowly for 1 1/2 hours. Add Beef stock, white wine and paprika; simmer 2 hours. Salt to taste.
Refrigerate over night. Reheat and serve with croutons and Swiss Cheese.
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