1 quart broth, vegetarian or beef
5-6 thick slices of bread
5-6 thick slices of mozarella cheese
Freshly grated parmasean cheese
Fry the onions in some olive oil or butter until they are soft. Put the onions and the broth in a soup pot. Simmer for an hour or so. Toast the bread in an oven on broil. Ladle the onion broth into ramekins. Float the toasted bread on top of the soup. You may have to trim the bread or cut it in half to fit the ramekins. Layer the mozarella slice on top and sprinkle with the parmasean. Broil in the oven until the cheese has melted. Once they are cool enough to eat, enjoy.