Recipe Bennigan's Onion Soup

- 1/2  pound           Firm white onions -- sliced
- 1/4  cup               Butter
- 2    tablespoons   Corn oil
- 3    tablespoons   Flour
- 1    quart             Chicken broth
- 1    quart             Beef broth
- 8    slices             French bread
                             Swiss cheese -- shredded
                             Parmesan -- grated

 Saute onions in butter and oil until onions are transparent, but not well  browned. When tender, turn heat to lowest point and sprinkle with flour,  stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls.  Mix equal parts of cheese to  smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat  and broil until cheese  melts. Serve at once. Leftover soup freezes  well up to 6 months.