c("Peel onions and slice 1/8 inch thick, preferably in a food processor.", "Melt  butter in a 6-quart (or larger) stockpot.  Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.", "(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.", "Pour in 6 cans broth and wine.   Increase heat and bring to a boil.", "Dissolve flour in remaining 1 can broth.", "Stir into boiling soup.", 
"Reduce heat and simmer slowly for 2 hours.", "Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.  To serve, heat soup in microwave or on stove top.", "If desired, pour into  ovenproof crocks or bowls.", "Top with a slice of bread and a sprinkling of grated cheese.  Heat under the broiler until cheese melts and bubbles, about 5 minutes.", "Leftover soup can be frozen.")