This is great as a meal starter or filling lunch.
2 1/2 Cups Onions, peeled and sliced
1 Clove Garlic, minced
2 Tablespoons Butter, Unsalted
2 Tablespoons Butter, Unsalted, softened for spreading on bread slices.
5 Cups Beef Broth, Fat-Free, Low Sodium (college Inn) or add one bouillon cube per cup of water (see NOTE below)
1 1/2 Cups Water
6 Slices French Bread
6 Slices Mozarella Cheese, Part Skim Milk
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Garlic Powder
1. In a medium saucepan, on medium heat, melt butter until bubbly, not browned. Add in minced garlic, cook stirring constantly for 1 minutes.
2. Add in sliced onions, stirring constantly until all the butter is absorbed. Then add in beef broth, water, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes.
3. While the soup is simmering. Line a baking sheet with tin foil, arrange the french bread slices on the baking sheet. Spread each slice with softened butter. Then sprinkle with garlic powder.
4. Move the oven rack to the second tier (if your broiler is on top in your oven). Set Broiler to low and set baking sheet in center of the oven under the flame. Broil until golden brown. About 3 minutes.
5. Remove bread from broiler and set aside.
6. After your soup has simmered approximately at least 30 minutes. Scoop out portions into oven-safe crocks filling to about 1 1/2 inches from top of the crock. Place two slices of bread into each crock. Then lay the mozzarella slices on top the bread (two cheese slices per crock).
7. Place crocks on the baking sheet and slide back in under the broiler. Broil approximately 5 – 7 minutes until cheese is golden brown and black.
8. Caution crocks will be hot. I always serve on a plate or a square salad bowl works great.
NOTE: You can substitute beef broth with beef bullion cubes. So it would be 6 1/2 cups water and six beef bullion cubes. Watch the brand some are very salty.