Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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