6 tbsp. butter
6 tbsp. oil
6 lg. onions, thinly sliced
4 c. chicken broth (3 - 10.5 oz. cans)
4 c. beef broth (3 - 10.5 oz. cans)
1/4 tsp. pepper
1 tsp. garlic powder
1 tbsp. Worcestershire sauce
1/4 c. dry white wine
6 slices toasted French bread
Jack cheese, shredded

Heat butter and oil in Dutch oven. Add onions and saute until transparent. Reduce heat to low. Cook 60 to 90 minutes until onions turn golden brown. Stir in chicken broth, beef broth, pepper, garlic powder, wine, Worcestershire sauce. Bring to boil and reduce heat. Simmer about 60 minutes. Serve: divide soup into 6 soup crocks. Top each with slice of toasted French bread. Sprinkle with cheese.

Bake 400 degrees until cheese melts about 30 minutes. Rich and Wonderful!