Source:

Tom King

Serves/Makes:6

Ingredients

• 1/2 cup (125 ml) butter or margarine
• 4 cups (950 ml) thinly sliced onions
• 4 cans condensed beef bouillon, undiluted
• 1 tsp (5 ml) salt
• 6 french bread slices, 1 inch thick
• 8 oz (224 grm). shredded mozzarella cheese (or 2 tbsp (30 ml) grated parmesan cheese--your choice)

Preparation

• Heat butter in large skillet.
• Add onion and saute, stirring, until golden -- about 8 minutes.
• Combine onion, bullion and salt in medium saucepan; bring to boil.
• Reduce and simmer, covered, for 30 minutes.
• Meanwhile, toast bread slices in toaster oven (or under broiler) until brown on both sides.
• Just before serving, sprinkle one side of each bread slice with mozzarella cheese (or parmesan); run under broiler about a minute, or until cheese is melted and bubbly.
• Pour soup into individual bowls. Float toast, cheese side up, on soup.

Comments

Bread that's a day or two old makes the best topping. You can use whichever cheese you like best. The mozzarella usually produces a more chewey "bubble-gum like" texture.

There is another recipe in which you make your own broth from beef stock, but this one produces excellent soup and takes only a fraction of the time.