Onion Soup (like Bennigan's)
1/2 pound Firm white onions -- sliced
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 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 until cheese melts. Serve at once. Leftover soup freezes
well up to 6 months.