French Onion Soup

4 large onions, thinly sliced and separated into rings
½ cup butter, melted
1 T flour
1 (10 ¾ oz) can chicken broth, undiluted
1 (10 ¾ oz) can beef broth, undiluted
2 cups water
1/8 to ¼ tsp pepper
8 (3/4 inch thick) slices French bread, toasted
8 slices mozzarella cheese
½ cup grated parmesan cheese

Saute onion in butter in a Dutch oven until tender.  Blend in flour, stirring until smooth.  Gradually add chicken broth, beef broth, and water.  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