Italian Onion Soup

Servings: 6
Ingredients:

4 md Sweet onions
4 tb Butter
4 sl Of bread
Salt and pepper
2    (8 ounce) cans beef broth
1 c  Italian bread crumbs
4    (4 inch square) slices
-mozzarella cheese
1    (1/2 ounce) can Parmesan
-Cheese (shredded)
4    Oven tempered soup bowls

Preheat oven to 350 degrees. Chop onions to chewable size. Cut 4 slices of
bread into small crouton size then bake until golden. Set aside. Saute
onions in butter on low heat until soft and dark brown. Salt and pepper to
taste. In a saucepan, heat both cans of beef broth plus 1 can of water and
cook to slight boil. Add Italian bread crumbs and onions. Pour broth with
onions into soup bowls. Add Parmesan cheese and croutons to each bowl, then
layer each bowl with a slice of mozzarella cheese. Place into oven. Bake
until cheese is crisp and brown. Let sit for a few minutes before serving.

Source: Rock Springs Sweet Onion Festival Cook Book 1992