Double Cheese Onion Soup

2 lg Onions (about 1-1/2 pounds); thinly sliced
1/4 c Butter or margarine; melted
3 c Beef broth
2 c Chicken broth
2 c water
1/4 ts Pepper
1/2 c Cooking sherry
2 c (3/4-inch) French bread; cubed, toasted
Parmesan cheese; grated
7 sl (4" x 1/8") mozzarella cheese

Separate onions into rings, and saute in butter in a large Dutch oven until tender. Add broth, water, and pepper; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes. Remove from heat, and stir in sherry.

Place 7 ovenproof serving bowls on a baking sheet. Ladle soup into each bowl. Top each with bread cubes, about 1 teaspoon Parmesan cheese, and1 slice mozzarella cheese. Broil 6 inches from heat until cheese melts. Yield: 7 cups.

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