Onion Soup Recipe

In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned.

Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes.

Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil.

Simmer it for 30 minutes.

Divide the soup among 6 individual flameproof soup bowls.

Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated Swiss cheese and 1 T parmesan cheese.

Put the bowls under a preheated broiler for 1-2 minutes.

or until the cheese is melted and lightly browned.