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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.
Float a slice of bread on top each serving. Mix equal parts of
cheese to smooth paste and spread over bread. Place all bowls on
oven rack 4 inch from broiler heat and broil until cheese melts.
Serve at once.
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