Henry'S Onion Soup

• 1/2 lb firm white onion, sliced
• 1/4 cup butter
• 2 tablespoons corn oil
• 3 tablespoons flour
• 1 quart chicken broth
• 1 quart beef broth
• 8 slices French bread
• 4 ounces swiss cheese, shredded
• 4 ounces parmesan cheese, grated

1. Saute onions in butter and oil until onions are transparent, but not.
2. well browned. When tender, turn heat to lowest point and sprinkle with.
3. flour, stirring vigorously. Pour into Dutch oven and stir in broths.
4. Heat thoroughly and divide among 8 oven−proof bowls. Mix equal parts of.
5. cheese to smooth paste and spread over bread. Float a slice of.
6. bread atop each serving. Place all bowls on oven rack 4" from broiler heat.
7. and broil until cheese melts. Serve at once. Leftover soup freezes.
8. well up to 6 months.

firm white onion, butter, corn oil, flour, chicken broth, beef broth, bread, swiss cheese, parmesan cheese

Taken from www.food.com/recipe/henrys-onion-soup-151919 (may not work)