2 lg. Spanish onions
2 tbsp. butter
2 jiggers bourbon or rye
4 c. chicken broth
2 c. beef broth
1/4 tsp. fresh ground black pepper
2 tbsp. fresh ground Parmesan
Beef bouillon cubes
1/8 tsp. garlic powder
Soup bowl topping on each bowl put toast or crusty bread, 1 slice each of Provolone, Mozzarella, portdusalut (or other), fresh ground Parmesan

Cut the onions in half through the stem end, then into thinnest possible slices. Saute in a soup pot (large) with butter. When onions are a rich yellow color (not brown) add the whiskey. Wait a few seconds then light the whiskey with a long match. Mix with a long handled spoon while whiskey blazes. Add chicken and beef broth, fresh pepper and garlic and Parmesan cheese. Simmer for 30-45 minutes. A few beef bouillon cubes may be added for a darker color. Soup is best if left in refrigerator to age for a day. Pour heated soup into oven proof bowls. Top with toast or crust, bread, cover with cheeses and sprinkle with Parmesan cheese and put under broiler until cheese starts to bubble.