Texas French Onion Soup

4 T. butter 

1 T. olive oil 

1 T. salt 

4 T. flour 

3 14 1/2 oz. cans boiling beef broth 

3 14 1/2 oz. boiling water 

1/2 c. white wine (optional) 

salt and pepper 

4 oz. Swiss cheese, grated 

Sauté onions slowly in butter and oil in heavy, covered four-quart pot for 15 minutes. Stir in salt and flour to coat. Add beef broth, boiling watering, and wine. Cover over low heat for 30 to 45 minutes. Season to taste with salt and pepper. When ready to serve, sprinkle Swiss cheese over hot soup. Nutritional analysis per serving: 181 calories, 7 g protein, 12 g fat, 9 g carbohydrates, 1,407 mg sodium, 28 mg cholesterol.