Onion Soup

1. 1

   Saute onions in butter and oil until onions are transparent, but not well browned.

2. 2

   When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.

3. 3

   Pour into Dutch oven and stir in broths.

4. 4

   Heat thoroughly and divide among 8 oven-proof bowls.

5. 5

   Float a slice of bread atop each serving.

6. 6

   Mix equal parts of each cheese to smooth paste and spread over bread.

7. 7

   Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts.

8. 8

   Serve at once.

9. 9

   Leftover soup freezes well up to 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.