Bennigan's Onion Soup

1/2 lb firm white onions -- sliced
1/4 cup butter
2 Tbs corn oil
3 Tbs flour
1 qt chicken broth
1 qt 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. 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.






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