SOUP:

2 tbsp. butter
4 c. (4 med.) sliced 1/8 inch onions
1/2 tsp. minced fresh garlic
1/4 c. chopped fresh parsley
2 c. water
10 3/4 oz. can chicken broth
2 tbsp. country-style Dijon mustard
1 tsp. basil leaves
1/4 tsp. thyme leaves
1/4 tsp. pepper

CROUTONS:

1/4 c. butter
1 tsp. basil leaves
1/2 tsp. minced fresh garlic
3 c. cubed 1 inch rye bread
6 (10 oz.) slices Mozzarella cheese

Heat oven to 400 degrees. In 3-quart saucepan, melt 2 tablespoons butter; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, until onions are tender (7 to 10 minutes). Add remaining soup ingredients; continue cooking until heated through (12 to 15 minutes).

Meanwhile, in 13 x 9 inch baking pan melt 1/4 cup butter in oven (4 to 6 minutes). Stir in basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake for 10 to 15 minutes stirring occasionally, until toasted. Pour soup in oven-proof bowls; place 1 cheese slice in each bowl. Bake for 7 to 10 minutes or until cheese is lightly browned. Serve with rye crackers.