1 tbsp. butter, softened
6 slices French bread
3/4 tsp. garlic powder
1 tbsp. grated Parmesan cheese, divided
1 1/2 lbs. onions, sliced (approximately 5 cups)
1/4 c. butter, melted
2 cans beef broth, undiluted
1 1/3 c. water
2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/8 tsp. curry powder
Pinch garlic powder
1/2 c. shredded Mozzarella cheese

Butter each side of bread with 1/2 tsp. softened butter. Sprinkle with 1/8 tsp. garlic powder. Place bread on baking sheet and bake 300 degrees for 15 to 20 minutes. Sprinkle with 1/2 tsp. Parmesan cheese. Set aside. Separate onion into rings and cook in 1/4 cup butter in a dutch oven over medium heat. Cook 25 to 30 minutes. Stir frequently. Add broth and next 5 ingredients. Bring to boil. Cover, reduce heat and simmer 30 minutes. Fill 6 soup bowls with soup. Sprinkle 1 tbsp. Mozzarella cheese and top with bread slices. Makes 6 servings.