Bennigan's Onion Soup

By nperry1006

Ingredients

• 1/2 lb firm white onions, sliced
• 1/4 cup butter
• 2 tbsp corn oil
• 3 tbsp flour
• 1 qt chicken broth
• 1 qt beef broth
• 8 slices french bread
• swiss cheese - shredded
• parmesean - grated

Preparation

Step 1

Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths.

Heat thoroughly and divide amount 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving.

Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once.

Left over soup freezes well for up to 6 months.