Barr's French Onion Soup

Directions

Peel onions and slice ⅛ inch thick, preferably in a food processor.

Melt butter in a 6-quart (or larger) stockpot.

Add onions; cook, uncovered, over low heat for 1½ hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)

Stir in pepper, paprika and bay leaf; sauté 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, heat soup in microwave or on stove top.

If desired, pour into ovenproof crocks or bowls. Top with a slice of breat and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.