Double Cheese French Onion Soupfrench, soups 4 large onions, thinly sliced and 1 separated into rings 1/2 cup butter or margarine, melted 1 tablespoon all-purpose flour 10 3/4 oz can chicken b 1 undiluted 10 1/2 oz can beef broth; undiluted 2 cup water 1 cup dry white wine 1/8 to 1/4 teaspoon pepper 8 (3/4-inch-thickslices french 1 bread, toasted 8 slice mozzarella cheese 1/2 cup grated parmesan cheese party. Saute onion in butter in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with Parmesan cheese. Broil 6 inches from heat until cheese melts. Yield: 8 cups. |
