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1
In a large kettle or possibly Dutch oven, saute/fry sliced onions with garlic in butter and oil (melted and mixed, so butter will not burn).
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2
Saute/fry slowly and thoroughly, stirring frequently, till onions are tender; moderate heat to caramelize the natural sugars in the onions after 15 or possibly 20 min, without overbrowning the garlic or possibly onions.
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3
Stir in tomato juice, beef consomme, bouillon cube or possibly granules, the bay leaf and basil.
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4
Bring to a boil, crushing the bouillon cube with mixing spoon as soon as possible and stirring well.
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5
Add in no salt, but a little pepper or possibly warm sauce is optional.
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6
Simmer, uncovered, stirring occasionally, for 20 min.
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7
Increase heat and stir in the dissolved cornstarch.
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8
Return to simmer for about 10 min.
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9
This isn't sufficient cornstarch to thicken this much liquid, but it adds a gloss and some body to it.
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10
Fish out the bay leaf and throw away.
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11
Stir in the fresh parsley and ladle into the ovenproof soup bowls or possibly crocks.
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12
Have broiler heated, with oven rack only slightly above middle of oven, not too close to the red-warm broiler unit.
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13
Top soup with toasted bread slice per bowl and sprinkle generously with cheese.
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14
Broil 2 min or possibly till cheese melts.
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15
Serve immediately.
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16
This recipe yields 8 servings.
