|
1. Sauté the onions in a large soup pot with butter for 1 to 2 minutes.
2. Add the pepper, paprika, bay leaf and flour and sauté for 10 minutes.
3. Add the wine and beef stock and simmer on low for 2 hours.
4. Season with salt, to taste.
5. To serve, ladle 1 cup of soup into oven proof bowls, sprinkle the top with 3-1/2 inch slices of French bread and top with a slice of Swiss cheese.
6. Broil for 5 minutes, or until the cheese is melted and bubbly.
|
