Double cheese french onion soup

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.

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