Bennigan's Onion Soup
1/2 lb Firm white onions; sliced
1/4 c Butter
2 tb Corn oil
3 tb Flour
1 qt Chicken broth
1 qt Beef broth
8 sl French bread
Swiss cheese; shredded
Saute onions in butter and oil until onions are transparent, but not well browned.
When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously.
Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8
Float a slice of bread on top each serving. Mix equal parts of cheese to smooth
paste and spread over bread. Place all bowls on oven rack 4" from broiler heat
and broil until cheese melts. Serve at once.