Bennigan's Onion Soup
white onions - 1/2 lb (sliced)
Butter - 1/4 Cup
Corn oil - 2 Tablespoons
Flour - 3 Tablespoons
Chicken broth - 4 cups
Beef broth - 4 cups
French Bread Slices - 8
Swiss cheese (shredded)
Parmesan (grated)
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 among 8 oven-proof bowls. Float a slice of bread atop each serving.
Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls
on oven rack 4" from broiler heat and broil until cheese melts. Serve.