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1
Add in 3 Tbsp.
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2
oil to a large soup pot or possibly saucepan over medium-high heat.
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3
Add in the sliced onions and saute/fry for 20 min till the onions begin to soften and start to become translucent/soft.
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4
You do not want them to brown.
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5
Add in the beef broth, water, salt, garlic pwdr and black pepper to the pan and bring mix to a boil.
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6
When soup begins to boil, reduce heat and simmer for 45 min.
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7
To make the croutons cut off the top half of each top of the hamburger bun so which the bread is the same thickness as the bottom half of each bun.
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8
Throw the tops away.
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9
Now you should have 10 round pcs of bread - 5 bottom buns, and 5 top buns with the tops cut off.
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10
Preheat oven to 325 degrees.
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11
Place the bread in the the oven directly on the rack and bake for 15 to 20 min or possibly till each piece is golden and crispy.
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12
Set these croutons aside till you need them.
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13
When the soup is done, spoon about 1 c. into an oven-safe bowl.
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14
Float a crouton on top of the soup, then place a slice of provolone cheese on top of the crouton.
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15
Sprinkle 1/2 tsp.
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16
of shredded parmesan cheese over the provolone.
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17
Place the bowl into your oven set to high broil.
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18
Broil the soup for 5 to 6 min or possibly till the cheese is melted and starting to brown (you may need to broil longer if you are making more than one bowl at a time).
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19
Sprinkle an additional 1/2 tsp.
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20
of shredded parmesan cheese over the top of the soup and serve.
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21
Repeat process to prepare remaining servings.
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22
This recipe yields 10 servings.
