1 lg. Bermuda onion, thinly sliced and separated into rings
2 tbsp. Sunlite oil
1 (10 oz.) can beef broth
1 (10 oz.) can water
2 slices sourdough bread, toasted
2 tbsp. grated Parmesan cheese
1 c. shredded Mozzarella cheese

In a saucepan, saute onions in oil until transparent and golden in color. Add broth and water; simmer, covered, 15 minutes. Place toast in bottom of 2 individual, 1 1/2 cup oven-proof soup crocks or casseroles. Top with equal portions Parmesan. Add onions and broth; layer Mozzarella over top of each. Place under broiler, 4 inches from source of heat, until top bubbles and crust forms. Makes 2 servings. Serve with crusty French bread and spinach salad.