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Onion Soup With Two Cheeses

2 Tbls olive oil
5 cups sliced onions
2 cans (14.5 oz each) beef broth
1/2 cup water
1/4 tsp hot pepper sauce (opt)
4 slices toasted french bread (cut 3/4 inches thick)
3/4 cup shredded Asiago cheese
3/4 cup mozzarella cheese
3/4 tsp thyme

Heat oil in dutch oven. Add all the onions and cook over medium-low heat 30-45 min. or until golden brown, stirring often. Add water, broth and hot sauce. Simmer gently for 15 min. Ladle equally into 4 ovenproof bowls. Add a slice of the french bread to each; push it down to saturate. Mix cheeses and thyme. Completely cover bread and soup with cheese mixture, dividing qually. Place on a baking sheet and bake at 425 degrees for about 10 min until cheese is melted and lightly browned.

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