1/2 cup butter (1 stick)
5 lbs onion, thinly sliced
7 (16 ounces) cans beef broth
3 leaks, washed and thinly sliced
2 T paprika
1 cup dry red wine
1 bay leaf
1 tsp dried thyme
1 tsp black pepper, freshly ground
3/4 cup all-purpose flour
3 cloves of garlic
Banquette
Gruyere Cheese

Peel onions and leaks, 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. Thyme, bay leaf and garlic cloves; sauté over low heat 10 minutes more, stirring frequently. Add the 3/4 cup of flour to the mixture and cook until the flour is dissolved and browns a bit. If the mixture gets to dry you can add in the wine and continue to cook for 10-15 minutes.

Pour in the rest of the wine and 6 cans of beef broth. Increase heat and bring to a boil. Reduce heat and simmer slowly for 2 hours. Season with salt. Refrigerate overnight for best flavor. To server place a grilled or toasted banquette slice into the bottom of a soup bowl and pour heated soup over the top. Top with a slice of Gruyere cheese and broil in an oven until the cheese is browns.

Leftover soup can be frozen.