3 onions (sliced very thin)
2 tablespoon butter
2 cloves garlic
1 1/2 tablespoon flour (optional)
3 1/2 cups bone broth or beef stock
1 teaspoon Italian seasoning
1 teaspoon Worcestershire sauce
Fresh grated mozzarella cheese
Melt the butter in a large stockpot over medium heat.
Add your onions, and mix so that they are coated in the butter.
Let them cook for about 5 minutes, until they start to turn golden on the bottom, and then give them a stir.
Repeat for another 5 more minutes, then give them another good stir. Continue stirring every few minutes, then every couple minutes towards the end. (Until onions have caramelized into a rich brown color. This might take an hour.)
*If onions look like the might be burning pore a touch of water into the pot and scrape the bottom.
When the onions are fully cooked lightly brown up the garlic.
Stir in the flour making a rue like substance. Start pouring in your stock 1/2 a cup to start thinning out your rue making sure there isn't any lumps.
Then add remaining ingredients (except cheese) and mix well and let it simmer for about 10 minutes.
Once it's ready to serve, place your oven-safe bowls on a thick baking sheet.
Ladle the soup into each bowl, and top with a your desired amount of cheese.
Place on top oven rack & broil for 2-4 minutes, or until the cheese is melted and bubbly.
*Watch closely so they don't burn.
Serve and enjoy.
