Best Yet Onion Soup

5 lg Yellow sweet onions

1 tb Margarine

1 tb Olive oil

1/4 ts Coarsely ground pepper

1 tb Flour

3 c Beef broth (10 3/4 oz.size

Container) undiluted 2 c Water

Salt and pepper to taste After cooking 6 sl Fench bread (toasted)

2 tb Parmesan cheese

1 c Grated Mozzarella or Jack

Peel, and thinly slice onions. Put margarine in 4 quart dutchoven melt margarine mixed with olive oil over medium high heat. Add onions, and sauate stirring frequently with wooden spoon and cook until a light warm brown. Sprinkle onions with flour, mix to coat, stir until all traces of white flour disapear. Cook one minute longer, remove from heat. Gradually add beef broth, stirring while doing so. Add water, return to moderately high heat and bring to boil. Reduce heat and cook uncovered, for 30 - 40 minutes. Taste soup and add salt paper to taste.. Pour soup into 6 individual oven proof serving bowls. Place the bowls on a jelly roll pan, top soup with a slice of toasted french bread. Sprinkle liberally with parmesan and gratted cheese. Place bowls 6 inches from preheated broiler or oven preheated to 425F. Broil or bake just until cheese melts and turns a rich light golden brown. Remove; and serve immediately. Source Kitchen of Marina Cheesman