1 very large onion (2 med)
1 tbsp. ground garlic (or 5 cloves minced)
1 tsp. salt (or to taste)
2 qts. water
1 tbsp. parsley
1 tbsp. dill ( optional but tasty)
1 tbsp. basil
4 beef boullion cubes or packets
In a large pot place all ingredients at once and stir until well mixed. Then bring to a gentle boil. Reduce heat to low and simmer for two hours. Onions should be clear and quite limp. Prepare dishes and bread. 4 bowls with plates 4-8 slices of round provolone
4 thick slices of bread (1") Pour soup into bowls and then add the bread and next the cheese. Place under the broiler for a few moments watching the entire time, until the cheese is melted and slightly tinged golden.
Serve with a bottle of cabernet and some fruit.