1/4 c. olive oil
1/4 c. butter
8 med. onions, thinly sliced & separated into rings
6 c. beef broth
Salt & pepper to taste
1/4 c. brandy
4-5 slices French bread, halved & toasted
1/2 c. grated Parmesan cheese
1 (8 oz.) pkg. mozzarella, shredded

Combine oil and butter in a large Dutch oven; heat until butter melts. Add onion and saute until tender and golden. Add broth, salt and pepper; bring to a boil. Reduce heat and simmer soup mixture 20 minutes. Add brandy and Parmesan cheese; cook 2 to 3 minutes. Place toasted bread in individual bowls. Add soup and top with mozzarella cheese. Yield 8-10 servings.