3 pounds onions, peeled
1/2 cup butter
3/4 cup flour
1 1/2 teaspoons pepper
2 tablespoons paprika
1 bay leaf
1 cup white wine
salt
3 quarts beef broth
12 slices mozzarella cheese or gruyere cheese
French bread

Slice onions on thickest setting of your slicer. Melt butter. Sauté onions, stirring frequently until very soft. Make a paste with flour and small amount of warm liquid from sautéed onions. Add paste and next 5 remaining ingredients. Simmer 10 minutes. Add bouillon. Cover and simmer 2 hours. Refrigerate overnight. Reheat to serve. Melt mozzarella cheese on top.