Nothing better than a warm bowl of soup that looks and tastes so rich on a cold night.

Directions:

1. Slice onions in strips about 1/8 inch wide.
2. Melt butter and add sliced onions, sauté slowly for 20 minutes, stirring frequently.
3. Add pepper, paprika, bay leaves, salt and flour to onion mixture. Mix well, keeping the flame low. Stir while cooking for 5 minutes.
4. Gradually add hot bouillon while stirring, preferably with a wooden spoon.
5. Stir in D.D. Williamson Caramel Color Powder.
6. Simmer soup, covered, for at least 30 minutes.
7. Remove bay leaves before serving.
8. Enjoy!

Yield:

2 quarts

Serving suggestions:

Heat soup and fill oven-proof casserole or individual oven-proof crocks with 8 ounces of soup. Top with think slices of toasted French bread and cover each serving with 1 1/2 ounces of grated Swiss cheese (Emmenthaler or Gruyere preferred.) Place under broiler and melt cheese until golden brown. Enjoy.

Tip:

If beef broth is not readily available, beef bouillon cubes can be used with water at a ratio of 1 cube per 1 cup of water. For this recipe, 6 beef bouillon cubes per 6 cups of water will yield the desired 1 1/2 qt of beef broth.

Some of our customers add 1/2 cup of white wine for variety.