Baked French 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]

Sliced Provolone cheese

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. Simmer for 20-30 minutes. Divide among 8 oven−proof bowls. Float a slice of garlic bread atop each serving. Cover garlic bread with 2-3 slices provolone cheese. 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.

I prefer to make garlic bread by roasting garlic and rubbing it on the toasted bread. You can make the garlic bread however you like.