6 large red or yellow onions, peeled and thinly sliced.
Olive oil
1/2 tsp minced garlic
8 cups of beef stock
1 bay leaf
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of shredded Mozzerella, and if you want a sprinkle of grated parmesan
In a large sauce pan that is coated lightly with oil, put onions in and saute until translucent, stirring on occasion. Add salt, pepper and garlic, cook another minute or two.
Pour Beef stock over onions, add bay leaf.
Cover and simmer about a half hour to an hour. Throw away bay leaf.
Fill individual soup crocks (Has to be oven proof) , top each with a slice of bread, top with shredded cheese . Place under broiler for about 10 minutes, or til cheese is bubbly and slightly brown
