Onion Soup

1/2 pound Firm white onions −− sliced

1/4 cup Butter

2 tablespoons Corn oil

3 tablespoons Flour

1 quart Chicken broth

1 quart Beef broth

8 slices 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 oven−proof bowls. Mix equal parts of

cheese to smooth paste and spread over bread. Float a slice of

bread atop each serving. 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.