Ingredients
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3 lb. onion (5 lb. bag)
4 oz. oleo/butter
2 Tbsp. paprika
1 bay leaf
3/4 c. flour
3 qt. canned beef bouillon or 12 cubes in 3 qt. water
1 c. white wine (optional)
2 tsp. salt
French bread
imported Swiss cheese
Preparation
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Slice onions 1/8-inch thick.
Melt oleo and saute onions slowly for 1/2 hour in large pot.
Add remaining ingredients except bouillon.
Cook over low heat 10 minutes.
Add bouillon and simmer 2 hours (add wine toward end).
Adjust color to a rich brown with Kitchen Bouquet.
Salt to taste.
Put in refrigerator overnight.
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