BENNIGAN'S ONION SOUP

Steps:

• 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 ofbread 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.