|5 larges||Yellow onions; thinly sliced|
|2 cans||(10.5-oz) beef broth|
|1||Soup can water|
|1||Soup can white or sauterne wine|
|Salt to taste|
|Pepper to taste|
|French bread; sliced 1 inch thick|
|½ pounds||Gruyere cheese|
|6 tablespoons||Parmesan cheese|
Saute onions in butter until brown in a large soup pot. Add remaining ingredients and simmer for 1 hour. Before serving, place soup in individual crocks and top with bread and cheeses. Broil until cheese melts. Yield: 6 servings.
CINDY MILLER (MRS. PATRICK)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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