Kevin's French Onion Soup

4 sweet yellow onions
1 stick of butter
1.5 tsp pepper
2 tbsp paprika
1 bay leaf
3/4 cup of flour
6 14 oz cans of beef broth
1 cup of white wine
swiss cheese
French bread


Slice the onions into rings that are 1 inch wide and sauté them in the butter on low for an hour and a half. They'll cook down and should be a limp golden color (maybe slightly brownish). Then add the pepper, paprika, bay leaf and flour. Sauté for 10 more minutes. Finally add the wine, salt and broth and simmer for 2 hours. To serve, toast the (thick) slices of bread then melt the cheese on top. Put the bread on top of the soup in the bowls. Enjoy!