Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 larges | Onions, thinly sliced and |
| \N \N | Separated into rings |
| ½ cup | Butter or margarine, melted |
| 1 tablespoon | All-purpose flour |
| 10¾ ounce | Can chicken b |
| \N \N | Undiluted |
| 10½ ounce | Can beef broth; undiluted |
| 2 cups | Water |
| 1 cup | Dry white wine |
| ⅛ \N | To |
| ¼ teaspoon | Pepper |
| 8 \N | (3/4-inch-thickslices french |
| \N \N | Bread, toasted |
| 8 slices | Mozzarella cheese |
| ½ 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.