Onion Soup
- 1 large onion, quartered and sliced
- 1/4 cup butter
- 2 tablespoons canola oil
- 3 tablespoons flour
- 4 cups chicken broth
- 4 cups beef broth
- 8 slices from a crusty baguette
- shredded Mozzarella cheese or Swiss cheese
- grated Parmesan cheese
Instructions:
In a Dutch oven, slowly saute onions in butter and oil until onions are transparent and turning yellow, but not browned. When tender, turn heat to lowest setting and add flour, stirring until well blended.
- Add chicken and beef broths; heat through. Divide among 8 oven safe bowls.
- Place a slice of bread on each bowl of soup. Sprinkle equal amounts of the cheeses over bread slices.
- Place all bowls on oven rack 4 inches from heat and broil until cheese melts. Serve hot.