party. Saute onion in butter in a Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper.Place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl; ladle soup over bread. Top with 1 cheese slice; sprinkle with Parmesan cheese. Broil 6 inches from heat until cheese melts. Yield: 8 cups. Posted to MM-Recipes Digest V5 #021 by firstname.lastname@example.org (Lena P Mitchell) on Jan 20, 1998
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|Serving Size: 1 Serving (1269g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1215 (78%)|
|Amt Per Serving||% DV|
|Total Fat 135g||180 %|
|Saturated Fat 85.3g||426 %|
|Monounsaturated Fat 36.1g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 409.4mg||126 %|
|Sodium 1890.7mg||65 %|
|Potassium 303.8mg||8 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 14.5g|
|Protein 65.8g||94 %|
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Calories per serving: 1567
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