5 lbs. Sweet Onions
½ c. (1 stick) butter
1 ½ tsp freshly ground pepper
2 T paprika
4 T brown sugar
2 bay leaves
7 (16 oz) cans beef broth, divided
1 c. dry white wine
¾ c. Wondra flour (dissolves easily)
12 to 18 drops Tabasco sauce
2 tsp salt or to taste
Grated Swiss or mozzarella cheese
Kitchen Bouquet (opt.)

Melt butter in a 6 quart kettle. Add onions, sliced 1/3 in. thick, and cook uncovered over low heat about 1½ hours, stirring occasionally.  This caramelizes and sweetens the onions.  Add spices and sugar. Cook 10 minutes. Add 6 cans of broth and the wine. Bring to a boil. Dissolve flour in remaining broth and stir into soup. Reduce heat to low. Simmer 2 hours. Add kitchen Bouquet to darken color, if desired. Add salt and Tabasco to taste.  Refrigerate overnight to blend flavors. 

Serve hot soup in round, hollowed-out sourdough bread bowls, topped with grated cheese. Place under broiler just a minute or so to brown the cheese. Or, serve in traditional manner, in individual casseroles, with slice of toasted French bread, topped with grated cheese and broiled to brown the cheese.

~ Submitted by Lois Galpin