- 3 Tbsp vegetable oil
- 6 med white onions – sliced
- 1 cup water
- 8 cups beef broth
- 2 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 8 pieces of Texas toast or 4 hamburger buns
- 8 slices provolone cheese or other white cheese
- 8 teaspoons shredded Parmesan cheese (the fresh shredded is best)
- In large saucepan heat 3 Tbsp oil over a medium to high heat.
- Add onion and saute slowly for 20 minutes until soft. Do not let them brown. Turn down the heat if needed.
- Add water, beef broth, water, garlic powder, salt and pepper to the onions and bring to a boil.
- Reduce the heat to a simmer and cook for 45 minutes.
- While the soup is cooking, prepare your toast or croutons.
- If you’re using hamburger buns (onion rolls work well too), cut the crowns off the tops so they’re the same thickness at the bottoms of the buns. The crowns can be thrown away.
- Preheat the oven to 325 degrees.
- Bake the bread in the oven for 15 minutes or until golden brown and cripsy. These should be cooked directly on the racks.
- Spoon about 1 to 1 1/2 cups of soup into an “oven safe” bowl.
- Top the soup with a slice of the baked bread.
- Place a slice of provolone cheese on top of the bread.
- Sprinkle 1/2 tsp shredded parmesan cheese on top of the provolone.
- Set your oven on broil and place the bowl of soup on the middle rack.
- Broil the soup until the cheese melts and starts to brown in spots (approx 5 minutes).
- Sprinkle 1/2 tsp shredded parmesan cheese on top and served very hot.