6 large while onions, thinly sliced
3-4 cloves garlic, finely minced
3-4 Tbs. olive oil
9 cups beef broth
1/4 tsp garlic powder
1/4 tsp. onion powder
1/3 tsp ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 sliced Gruyere or provolone cheese
Preheat oven to 325ºF. Remove the crusts from slices of whie bread. Bake bread pieces 15-20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.
Stir in beef broth and seasonings. Add beef broth (canned or homemade).
Bring to a boil; reduce heat and simmer for 30-40 minutes. Adjust seasonings to taste adding fresh sea salt and fresh gound pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.
Ladle the soup in to ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyere or provolone cheese and sprinkle with Parmesan.
Place serving bowls under broiler set on hight. Broil 6-7 minutes or until cheese is bubbly and has some browning. Serve with additional grated Parmesan cheese for sprinkling at table.
Makes about eight servings.