Onion Soup
- 12 lb firm white onion, sliced
- 14 cup butter
- 2 tablespoons corn oil
- 3 tablespoons flour
- 1 quart chicken broth
- 1 quart beef broth
- 8 slices French bread
- shredded swiss cheese, as needed
- freshly-grated parmesan cheese, as needed
- 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 each cheese to smooth paste and spread over bread.
- Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts.
- Serve at once.
- Leftover soup freezes well up to 6 months.
white onion, butter, corn oil, flour, chicken broth, beef broth, bread, swiss cheese, freshlygrated parmesan cheese
Taken from www.food.com/recipe/onion-soup-183130 (may not work)