1 large yellow onion, sliced
1 small loaf French bread (or other hard crust bread), cut into cubes
1 (15 oz.) can beef broth
3 slices Mozzarella cheese
3 slices Provolone cheese
2 tsp. grated Fontinella cheese (I use Stella)
4 tbsp. (1/2 stick) butter
1/4 tbsp. Worcestershire sauce
1/4 tbsp. white pepper
1/4 tbsp. garlic powder
2 medium size oven proof bowls

In a large skillet cook onions in butter. Add Worcestershire sauce, white pepper and garlic powder. Just before the onions are tender, add bread cubes until brown. The beef broth should be heated first then added to the same large skillet.

Turn the oven broiler on. Transfer all to the two oven proof bowls. Cover completely with the sliced cheeses. Sprinkle equal portions of Fontinella cheese on top.

Note: I suggest aluminum foil under the bowls when placed in the broiler. All broilers are not the same, adjustable racks, sizes, etc.

The last step is not a long process and one should check frequently. The best presentation is the slight browning of the cheeses and some excess cheeses on the side of bowl. Enjoy!

Serves 2.

Submitted by: Thomas Burgess