Instructions: Day before: 1. Saute onion in butter in skillet until golden, not browned - for approx. 8 minutes.

2. In saucepan, combine broth and sauteed onion.....bring to a boil.

3. Leave saucepan in refrigerator overnight.

To Serve:
1. Reheat in saucepan. 2. Pour soup into French Onion soup bowls. 3. Cover with rusks and dip rusks into soup.

4. Sprinkle with cheeses.

5. Broil for 1 - 2 minutes until cheese is bubbly.

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