3 c. thinly sliced onions
1 clove garlic, minced
1/4 c. butter
1 can (10 1/2 oz.) beef broth
1 can water
1 can tomato juice
2 tbsp. lemon juice
1/2 tsp. oregano
4 slices bread (Italian)
2 c. shredded Mozzarella
2 tsp. Parmesan cheese

In large saucepan saute onion slices and garlic in heated butter until tender. Add in broth, water, juices and oregano. Bring to boil, then simmer for 20 minutes on low heat. Spoon into soup bowls. Top with toasted bread and sprinkle with some cheese. Broil 2 to 3 minutes until cheese melts.