3 tbsp. butter
1 tbsp. salad oil
4 med. onions, sliced
3 (12 oz.) cans beef broth
1 c. water
1/2 c. white wine
Pepper to taste
Parsley to taste
4 toasted French bread slices
4 slices Provolone cheese
4 tbsp. Parmesan cheese

Cook onions in butter and oil just until brown. Add broth, water, pepper and parsley. Bring to a boil and simmer for 30 minutes. Add white wine in last 5 minutes of cooking time. Arrange in 4 bowls, top with toasted French bread, Provolone cheese, and Parmesan cheese. Broil until cheese is melted and bubbly.