Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WALDINE VAN GEFFEN
VGHC42A-----
1/2 lb Firm white onions -- sliced
1/4 c Butter
2 tb Corn oil
3 tb Flour
1 qt Chicken broth
1 qt Beef broth
8 sl French bread
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 intoDutch 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 at once. Leftover
soup freezes well up to 6 months. Source: Gloria Pitzer

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