4 lg. thinly sliced onion rings
1/2 c. butter
1 tbsp. flour
1 can chicken broth
1 can beef broth
2 c. water
1/4 c. dry white wine
1/8 - 1/4 tsp. pepper
8 slices French bread toasted (3/4 inch thick)
8 slices Mozzarella cheese
1/2 c. Parmesan cheese

Saute onion in butter in Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add both broths, water and wine. Bring to a boil; reduce heat and simmer 15 minutes; add pepper.

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