4 c. onions, thinly sliced
1/4 c. (1/2 stick) butter
2 tbsp. all-purpose flour
2 (10 1/2 oz. ea.) cans beef broth
1 (10 1/12 oz.) can chicken broth
1 soup can of water (use empty can)

Sauté thinly sliced onions in butter until onions are limp but not brown. Stir in flour and add beef broth, chicken broth and water. Heat to boiling. Lower heat and simmer gently for 30 minutes. Serve topped with toasted French bread and sprinkle with grated Parmesan cheese.

Submitted by: Linda Bedard