2 large Vidalia onions, sliced thinly
1 clove garlic, crushed
1/4 c. butter, melted
1 tbsp. all-purpose flour
2 cans beef broth (10 1/2 oz.)
2 c. water
1/4 tsp. pepper
6 slices French bread (3/4-inch)
2 c. Mozzarella cheese, shredded
grated Parmesan cheese

Sauté onion slices and garlic in butter in a Dutch oven over medium heat 10 to 15 minutes or until very tender. Add flour, stirring until smooth. Gradually add beef broth and water. Bring to a boil. Cover. Reduce heat and simmer 15 minutes. Stir in pepper. Remove from heat. Place 6 ovenproof serving bowls on a baking sheet. Place 1 toasted French bread slice in each bowl. Ladle soup into bowls. Sprinkle with Mozzarella cheese. Sprinkle with Parmesan cheese. Broil 6-inches from heat for 1 minute or until cheese has melted.