French Onion Soup

2 cup (8 fl oz) Soup, beef broth, bouillon, consomme, prepared with equal volume water, commercial
2 medium (2-1/2" dia) Onions, raw cut into small pieces
3 clove Garlic
1 tsp Lea & Perrins, Worcestershire Sauce
1.5 slice stale Bread, white (white bread)
5 oz Mozzarella Cheese, whole milk (2.5 ounces per soup)
1.5 tbsp Butter, salted
0.5 tsp Thyme, ground
Salt and pepper to taste

Melt butter in small saucepan pan and slowly cook onions until tender. Add garlic, thyme and salt & pepper. Cook for one minute. Add the beef broth and worcestershire sauce. Simmer for 10 minutes. In 2 large oven-proof mugs or specialty onion soup container place 1oz mozza sliced or shredded at the bottom. Add torn up stale bread (about 3/4 slice per). Add half the soup mixture (about 1 cup each). Top with 1.5oz mozzarella. Broil in oven until cheese is lightly browned.

Serving Size: Makes 2 - 1 cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user SENSORIELLA.