Sauté 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. Float
a slice of bread atop each serving.
Mix equal parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4 inches from broiler heat and broil
until cheese melts.
Serve at once.
Leftover soup freezes well up
to 6 months.
Posted by LladyRusty at Recipe Goldmine - May 4, 2001.