---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups
       Yield: 6 servings
       3 lb Peeled onions
       4 oz Butter or margarine
   1 1/2 ts Freshly ground pepper
       2 tb Paprika
       1 ea Bay leaf
     1/4 c  Flour
       3 qt Beef stock
       1 c  White wine
       2 ts Salt (optional)
   Slice onions 1/8 inch thick.  Melt butter, place
   onions in it and cook slowly for 1 1/2 hours.  Add
   Beef stock and simmer 2 hours.  Salt to taste.  Can
   color with Kitchen Bouquet.  Refrigerate over night.
   Reheat and serve with croutons and Swiss Cheese.