INGREDIENTS
5 pounds medium onions, sliced ⅛ inch thick
½ cup butter
1 ½ teaspoon pepper
2 tablespoons paprika
2 bay leaves
¾ cup flour
2 32 oz container of beef broth
1 32 oz container of chicken broth
1 cup white wine
16 oz swiss cheese (I buy the Applegate pre-sliced}
INSTRUCTION
1. Melt the butter in a large pot over low heat and saute the onions for 2 hours. {it’s totally worth it!}
2. Add your paprika, bay leaves, pepper, and salt. {salt to taste}. Mix well and saute on low for 3 minutes.
3. Add ⅔ of the broth and stir.
4. Add the flour to the remainder of the broth and stir well, add to the pot, and stir.
5. Add the wine and simmer for 2 hours. Remove your Bay leaves.
6. Refrigerate overnight. (you can skip this step and go straight to serving if you want)
:: When you're ready to serve it::
1. Heat the soup up and ladle into ovenproof bowls.
2. Top with a slice of swiss cheese and place under the broiler in your oven.
3. Broil for 3-4 minutes or until cheese is hot and bubbly.