4 lg. onions, thinly sliced and separated into rings
1/2 c. butter, melted
1 tbsp. all-purpose flour
1 (10 3/4 oz.) can chicken broth (undiluted)
1 (10 3/4 oz.) can beef broth (undiluted)
2 c. water
1/4 c. dry white wine (optional)
1/4 tsp. pepper
8 slices (3/4 inch) French bread toasted
8 slices Mozzarella cheese
1/2 c. Parmesan

In stock pot saute onion in butter until tender. Blend in flour stirring until smooth. Gradually add chicken broth, beef broth, water and wine. Bring to a boil and reduce heat. Simmer 15 minutes. Add pepper.

Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl, ladle soup over bread. Top with cheese, sprinkle with Parmesan. Broil 6 inches from heat until cheese melts. Makes 8 cups.