French Onion Soup, Homemade

5  lb.		whole onion
1/2  cup		butter
1-1/2  teaspoons		black pepper
2  tablespoons		paprika
1		bay leaf
112  ounces		beef broth (7 16 oz cans)
1  cup		dry white wine
3/4  cup		all purpose flour
2  teaspoons		salt

Tip: For nutritional information on all the ingredients in French Onion Soup, Homemade just click on each ingredient name. Then adjust the serving size for any French Onion Soup, Homemade ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Peel onions and slice 1/8 inch thick, preferably in a food processor.

2 Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.

3 (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.

4 Pour in 6 cans broth and wine. Increase heat and bring to a boil.

5 Dissolve flour in remaining 1 can broth.

6 Stir into boiling soup.

7 Reduce heat and simmer slowly for 2 hours.

8 Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight. To serve, heat soup in microwave or on stove top.

9 If desired, pour into ovenproof crocks or bowls.

10 Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.

11 Leftover soup can be frozen.