3 c. thinly sliced onions
1 clove garlic, minced
1/4 c. butter
1 (10 1/2 oz.) can beef broth
1 can water
18 oz. V-8 juice
1/2 tsp. dried oregano leaves
4 slices French bread, toasted and buttered
2 c. (8 oz.) shredded Mozzarella cheese
2 tsp. Parmesan cheese

In a large saucepan, saute onion slices and garlic in heated butter until tender, but not browned. Stir in beef broth, water, V-8 juice, lemon juice and oregano. Bring to a boil. Reduce heat. Simmer, uncovered, for 20 minutes.

Spoon into 4 heat-proof soup bowls. Top each with a toasted bread slice. Sprinkle each with 1/2 cup Mozzarella cheese and 1/2 teaspoon Parmesan cheese. Broil 2-3 minutes until cheese melts. Serve immediately.