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

1. Saute onions in butter and oil until onions are transparent, but not well browned.
2. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
3. Pour into Dutch oven and stir in broths.
4. Heat thoroughly and divide among 8 oven-proof bowls.
5. Float a slice of bread atop each serving.
6. Mix equal parts of each cheese to smooth paste and spread over bread.
7. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts.
8. Serve at once.
9. 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)