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Ingredients
- 1/2 lb Hard white onions sliced
- 1/4 c. Butter
- 2 Tbsp. Corn oil
- 3 Tbsp. Flour
- 1 quart Chicken broth
- 1 quart Beef broth
- 8 slc French bread Swiss cheese -- shredded Parmesan -- grated
Directions
- Saute/fry onions in butter and oil till onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirringvigorously. Pour into Dutch oven and stir in broths.
- Heat thoroughly and divide among 8 oven-proof bowls.
- Float a slice of bread atop 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 till cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2217g | |
| Calories 948 | |
| Calories from Fat 676 | 71% |
| Total Fat 76.72g | 96% |
| Saturated Fat 34.13g | 137% |
| Trans Fat 0.08g | |
| Cholesterol 122mg | 41% |
| Sodium 4960mg | 207% |
| Potassium 1612mg | 46% |
| Total Carbs 41.16g | 11% |
| Dietary Fiber 7.9g | 26% |
| Sugars 8.75g | 6% |
| Protein 25.56g | 41% |
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