3 tbsp. butter
1 clove garlic
1 lg. onion, sliced thin
1/2 c. Muscatel wine
2 (10 1/2 oz.) cans Campbell's beef consomme
2 (10 1/2 oz.) cans water
2 to 3 tbsp. Worcestershire sauce
16 oz. Mozzarella cheese, shredded
1 pkg. seasoned croutons

In a heavy skillet melt butter and add sliced clove of garlic, and lightly brown and discard garlic. Add onion and brown well. Pour wine in skillet and stir well. (This is called deglazing pan.) Then transfer to pan with soup, Worcestershire, and water. Boil 10 to 15 minutes. Serve in a bowl topped with croutons and cheese. Place under broiler to melt cheese or use as a base for vegetable or beef-vegetable soup.