10 lg. yellow onions, sliced & cut across
2 tbsp. J.D.'s Magic
3 tbsp. olive oil
1 stick butter
1 tbsp. olive oil
6 tbsp. flour
2 lg. toes elephant garlic, chopped fine
2 cans beef broth
2 cans chicken broth
10 c. water
1/4 tsp. white pepper
1/2 tsp. salt
1/2 tbsp. kitchen bouquet
2 tbsp. parsley, chopped
1/2 lb. Tasso, chopped in sm. pieces
2 tsp. J.D.'s Magic

Preheat oven to 450 degrees. In large baking pan, place onions. Sprinkle onions with the J.D.'s Magic and 3 tablespoons olive oil. Cover with aluminum foil and bake for one hour. Uncover and stir and continue to cook for one additional hour, stirring frequently. In large Dutch oven, melt butter and add olive oil. Stir in flour and make a roux. Continue to cook until roux is a light caramel color. Add garlic and saute one minute. Add onions, broth, water, pepper and salt and cook 45 minutes. Add kitchen bouquet, parsley, Tasso and J.D.'s Magic and continue to cook for 30 minutes. To serve, place French bread slices which have been toasted in the oven in the bottom of each individual soup bowl, pour soup into bowl and top with a slice of Mozzarella cheese. Place soup bowl in oven under broiler to melt cheese and serve.