FRENCH ONION SOUP
METHOD Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.
To serve, reheat soup. Pour into ovenproof crocks or bowls. Top with baguette slice, grated cheese; broiler util cheese melts and bubbles, 5 min.
ING 5 lbs onions, 2 cup butter (1 stick) 2 teaspoons black pepper, freshly ground 2 tablespoons paprika bay leaf 7 (16 ounce) cans beef broth, divided (recommend Swanson's) cup dry white wine (optional) 3⁄4 cup flour or 3⁄4 cup instant Wondra Kitchen Bouquet coloring (optional) 2 teaspoons salt French baguette swiss or gruyere