Take 1 quart of chicken broth and 1 quart of beef broth and simmer. Cut 3 large Spanish onions into quarters slice lengthwise and add to broth. Simmer for a couple of hours until broth has been reduced by half. Meanwhile toast a few slices of day old french bread cut into cubes and throw into broth. Place soup into ovenproof dishes such as ramekins top with Swiss or Gruyere cheese and bake until cheese browns.