Recipe - Bennigannes Onion Soup

WALDINE VAN GEFFEN
VGHC42A
One half pound Firm white onions; cut or sliced up
One fourth cup Butter
2 tablespoon Corn oil
3 tablespoon 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 into Dutch oven and stir in broths. Heat
thoroughly and divide among 8 ovenproof 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
Posted to recipeludigest Volume 01 Number 480 by Jan Crow
jccrow@hypercon.com on Jan 08, 1998