French Onion Soup

Cut bread to fit inside of soup bowls and set aside. Heat butter and oil in a 4-quart pan over medium-low heat, add onions and cook, stirring occasionally, until soft and caramel colored but not browned, 30 to 40 minutes. Stir in flour and cook for 2 minutes to brown lightly. Pour in about 1 cup of the broth, stirring to blend flour and broth. Add remaining broth, water and wine. Bring to a boil; cover, reduce heat and simmer for 30 minutes. Season to taste with salt and pepper. Ladle soup in six 1-1/2 to 2 cup ovenproof bowls. Float a piece of toast on top and sprinkle with Swiss and Parmesan cheeses. Place bowl in a 425 degree F oven for 10 minutes; then broil about 4 inches from heat until cheese is browned. Makes 6 servings.