Onion Soup(3 Servings)

• 2 large onions, sliced thin
• 2 Tbsp. oil
• 1 Tbsp. butter
• 3 Tbsp. flour
• 1 can beef broth
• 1 can chicken broth
• 1/2 c. sherry
• salt and pepper to taste
• Accent to taste
• 3 slices French-type bread
• Swiss or Mozzarella cheese
• Parmesan cheese

1. Melt butter in oil.
2. Add onions slowly.
3. Cook until soft, about 10 minutes.
4. Be careful not to brown onions.
5. Sprinkle flour over mixture.
6. Stir and add liquid, slowly so it does not lump. Add salt, pepper and Accent.
7. Bring to a boil, cover and simmer 8 to 10 minutes.
8. Slice French type bread 1/2-inch thick.
9. Crisp toast in 350u0b0 oven.
10. Pour soup with lots of the onion in each serving, into 3 bowls; cover with slice of bread, cover bread with Mozzarella or Swiss cheese, shredded.
11. Cover that with grated Parmesan cheese.
12. Bake at 350u0b0 to bubbly hot, then put under broiler to brown.

onions, oil, butter, flour, beef broth, chicken broth, sherry, salt, accent, bread, swiss, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844464 (may not work)