1/2 c. butter
4 lg. Bermuda onions
1 tbsp. all-purpsoe flour
2 c. chicken broth
1 (10 3/4 oz.) can beef broth
1 c. water
1/3 c. dry white wine
3/4 tsp. salt
1/4 tsp. pepper
Croutons (onion garlic)
4 lg. slices mozzarella cheese
Parmesan cheese

Melt butter in Dutch oven; add onions and cook over medium heat until tender. Blend in flour and stir until smooth. Stir in chicken broth (College Inn is good), beef broth (I use Campbell's double strength), water and wine into onion mixture. Bring to a boil; reduce heat and simmer 15 minutes. Add salt and pepper.

Ladle soup into individual soup crocks; top each with 8-10 (or more) croutons and sprinkle on some Parmesan cheese. Top with a large, thick slice of mozzarella cheese (you can use Swiss) and bake at 350 degrees for 10 minutes or until cheese melts.