Ingredients:
¼ cup vegetable oil
6 medium white onions, sliced
8 cups beef broth
1 cup water
2 tsp.salt
½ tsp. garlic powder
¼ tsp. black pepper
6 slices of white bread
6 slices provolone or swiss cheese
6 teaspoons shredded parmesan cheese
Small bag of croutons
Directions:
Heat vegetable oil in a large pot over medium high heat. Add the sliced onions and sauté for 20 minutes until the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and pepper to the pan and bring the mixture to a boil. When soup begins to boil, reduce heat and simmer for 30 minutes.
When the soup is done, place a slice of bread in bottom of an oven safe bowl and spoon about 1-2 cups into them . Float a few croutons on top of the soup, then place a slice of provolone or swiss cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone. Place the bowl into your oven set to high broil.
Broil the soup for 5 to 6 minutes or until the cheese is melted and starting to brown. Sprinkle an additional ½ teaspoon of shredded parmesan cheese over the top of the soup and serve.
