| 1 | Peel, and thinly slice onions. |
| 2 | Put margarine in 4 quart dutchoven melt margarine mixed with olive oil over medium high heat. |
| 3 | Add onions, and sauate stirring frequently with wooden spoon and cook until a light warm brown. |
| 4 | Sprinkle onions with flour, mix to coat, stir until all traces of white flour disapear. |
| 5 | Cook one minute longer, remove from heat. |
| 6 | Gradually add beef broth, stirring while doing so. |
| 7 | Add water, return to moderately high heat and bring to boil. |
| 8 | Reduce heat and cook uncovered, for 30 - 40 minutes. |
| 9 | Taste soup and add salt paper to taste.. |
| 10 | Pour soup into 6 individual oven proof serving bowls. |
| 11 | Place the bowls on a jelly roll pan, top soup with a slice of toasted french bread. |
| 12 | Sprinkle liberally with parmesan and gratted cheese. |
| 13 | Place bowls 6 inches from preheated broiler or oven preheated to 425°F. |
| 14 | Broil or bake just until cheese melts and turns a rich light golden brown. |
| 15 | Remove; and serve immediately. |
| 16 | source kitchen of marina cheesman |
