4 med. onions
3 tbsp. chicken base
3 tsp. beef seasoning
2 tbsp. butter, melted
3 tbsp. salt
1 tbsp. black pepper
3 qt. water
1/4 c. sherry
3 tbsp. flour

BREAD CRUMB TOPPING:

1 c. bread crumbs
1 tsp. paprika
1 tsp. melted butter
1 oz. Old English cheese

Melt butter in 2 gallon pot. Saute onions until transparent. Add beef seasoning, chicken base and flour; mix well. Add water, bring to boil and return to a simmer for 20 minutes. Remove from heat and add sherry. Pour soup into bowls. Place small croutons with mozzarella cheese, cheese side down in soup. Completely cover top of bowl with sliced mozzarella cheese so that all areas of the lip of the bowl are covered.

Sprinkle with bread crumbs and cheese topping. Place in oven until cheese melts and bread crumbs mixture is golden brown. May be served with garlic bread toast.