So it's soup time of the year, at least in this hemisphere. This has evolved over a period of time so that it's now where I really like it.
Note that this doubles or triples, and freezes well.
3 lbs. 'sweet' onions such as Vidalias, Mauis or Walla Wallas, sliced to 1/8 inch
1/2 cup butter
1 1/2 tsps ground black pepper
2 Tbls paprika
1 bay leaf
3/4 cup all purpose flour
3 quarts beef stock
1 cup dry white wine
1/3 cup each sweet & dry marsala, or more to taste
Salt to taste
1/2 lb. sliced gruyere, preferably imported
Loaf of French bread
2-3 Tbls demi glace or more to taste
PROCEDURE
In a large soup pot, melt the butter and saute the sliced onions very slowly for 1 1/2 hours, stirring occasionally
Add all other ingredients to the pot except the stock, the wines and salt.
Mix well and saute another 10 minutes at low heat.
Add the liquids and salt, bring to a boil, then turn down the heat and simmer for 2 hours (or longer if the spirit moves you)
Let the soup cool, cover the pot and refrigerate for 24 hours.
For serving:
Take the pot out and start warming slowly.
Toast 1/2 inch slices of the French bread light to medium.
When soup is heated to your liking, pour servings into soup tureens and float enough bread slices to cover the surface.
Top the bread with the sliced gruyere and place under a broiler to brown, approx 2-3 minutes.
Serve
Yes this takes some time, but I think it's worth it.