Saute onions in butter and oil until onions are transparent , but not well browned. When tender, turn heat to lowest point and spirnkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowl on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
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|Serving Size: 1 Serving (2376g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2437 (77%)|
|Amt Per Serving||% DV|
|Total Fat 270.8g||361 %|
|Saturated Fat 75.8g||379 %|
|Monounsaturated Fat 124.5g|
|Polyunsanturated Fat 54.4g|
|Cholesterol 258.9mg||80 %|
|Sodium 7790.2mg||269 %|
|Potassium 1153.7mg||30 %|
|Total Carbohydrate 143.4g||42 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 137.8g|
|Protein 45.4g||65 %|
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Calories per serving: 3146
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