Double Cheese French Onion Soup
|Onions||4 Large, thinly sliced and separated into rings|
|Butter||1⁄2 Cup (8 tbs), melted|
|All purpose flour||1 Tablespoon|
|Canned chicken broth||10 3⁄4 Ounce, undiluted (1 Can)|
|Canned beef broth||10 1⁄2 Ounce, undiluted (1 Can)|
|Water||2 Cup (32 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|French bread slice||8 , toasted (3/4 Inch Thick)|
|Mozzarella cheese slice||8|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
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.
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.