- 1 1/2 lb. peeled onions
- 3 Tbsp. butter or margarine
- 1 tsp. freshly ground pepper
- 1 Tbsp. Spanish paprika
- 2 bay leaves
- 1 1/2 tsp. salt
- 1/2 cup flour
- 1 1/2 qt. beef bouillon (from cubes or canned)
- caramel coloring (or can use Kitchen Bouquet)
Cut onions in halves and slice with the grain about 1/8 inch thick. Melt butter and add sliced onions; saute slowly for 20 minutes, stirring frequently. Add paprika, pepper, bay leaves, and flour. Mix well, keeping flame low. Stir while cooking for 5 minutes. Gradually add the hot beef bouillon while stirring, preferably with a wooden spoon. simmer soup, covered, for at least 30 minutes. If a rich brown color is desired, add caramel coloring. Taste soup and season with salt.
Serving suggestion: Heat soup and fill in ovenproof casserole or individual ovenproof soup crock with 8 oz. of soup. Top with thin slices of French bread and cover each serving with about 1 1/2 oz. of grated Swiss cheese. Place under broiler and melt cheese until golden brown.
By Robin from Washington, IA