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.