6 (3/4" thick) slices of French bread
1 tbsp. butter
3/4 tsp. garlic powder
1 tbsp. grated Parmesan cheese
1 1/2 lb. onions, sliced (about 5 c.)
1/4 c. butter, melted
2 (10 1/2 oz.) cans condensed beef broth, undiluted
1 1/3 c. water
2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/8 tsp. curry powder
Pinch of garlic powder
1/2 c. (2 oz.) shredded mozzarella cheese

Butter each slice of bread on one side with 1/2 teaspoon softened butter; sprinkle with 1/8 teaspoon garlic powder. Place bread on a baking sheet; bake at 300 degrees for 15-20 minutes, stirring frequently. Add broth and next 5 ingredients; bring to a boil. Cover, reduce heat and simmer 30 minutes.

Ladle soup into 6 soup bowls. Sprinkle each with 1 heaping tablespoon mozzarella cheese and top with a French bread slice. Yield: About 6 cups.