1 clove of minced garlic
6 large yellow sweet onions
48 oz. beef broth
16 oz. red cooking wine
4 TBSP worcestershire sauce
1 TBSP chicken bullion
salt & pepper
1 loaf of hearty multi-grain bread
Cut onions and saute with garlic until soft.. Combine with the rest of the soup ingredients. Heat on medium heat until almost to a boil. Simmer 1 hour. Refrigerate overnight
Cut bread into 1″ cubes. Toss with olive oil, garlic salt, dried thyme & parmesan cheese. Spread on a baking sheet and cook @ 275 for about an hour or until cubes are hard.
To serve: place soup in an oven safe mug or bowl, place croutons over and then sprinkle on mozerella cheese. Place mugs on a baking sheet & broil until cheese is melted.