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

Saute onions in butter in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken and beef broth, water and wine. Bring to a boil and simmer 15 minutes. Add pepper. Place 8 oven proof serving bowls on a baking sheet. Place 1 slice bread in each bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with Parmesan cheese. Broil 6 inches from heat until cheese melts. Yields 8 cups.