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French Onion Soup

3 lb Peeled onions
4 oz Butter or margarine
1 1/2 ts Freshly ground pepper
2 tb Paprika
1 Bay leaf
1/4 c Flour
3 qt Beef stock
1 c White wine
2 ts Salt (optional)

Slice onions 1/8 inch thick. Melt butter, place onions in it and cook slowly for 1 1/2 hours. Add Beef stock and simmer 2 hours. Salt to taste. Can color with Kitchen Bouquet. Refrigerate over night. Reheat and serve with croutons and Swiss Cheese.

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