2 lg. onions, thinly sliced
1 tbsp. olive oil
1 clove garlic
4 c. chicken stock
1 tbsp. soy sauce
1/2 tsp. molasses
1 bay leaf
4 slices stale or toasted whole wheat bread
4 thin sliced Mozzarella cheese

Cook the onions in a large saucepan over low heat in the oil, stirring often. When the onions are transparent, push the garlic through a garlic press into the pan. Pour in the stock; add the soy sauce, molasses, bay leaf. Cover, bring to a boil, then reduce heat and simmer for about 40 minutes. Remove bay leaf.

Place the soup in individual oven proof serving dishes or in a 1 1/2 quart oven proof casserole. Top with the bread and place a slice of cheese on each piece of bread. Place under broiler until the cheese is melted and begins to brown slightly. Serve hot. Enjoy!