Instructions: In a large kettle or Dutch oven, saute sliced onions with garlic in butter and oil (melted and mixed, so butter wont burn). Saute slowly and thoroughly, stirring frequently, until onions are tender; moderate heat to caramelize the natural sugars in the onions after 15 or 20 minutes, without overbrowning the garlic or onions.

Stir in tomato juice, beef consomme, bouillon cube or granules, the bay leaf and basil. Bring to a boil, crushing the bouillon cube with mixing spoon as soon as possible and stirring well. Add no salt, but a little pepper or hot sauce is optional.

Simmer, uncovered, stirring occasionally, for 20 minutes. Increase heat and stir in the dissolved cornstarch. Return to simmer for about 10 minutes. This isnt enough cornstarch to thicken this much liquid, but it adds a gloss and some body to it. Fish out the bay leaf and discard. Stir in the fresh parsley and ladle into the ovenproof soup bowls or crocks.

Have broiler heated, with oven rack only slightly above middle of oven, not too close to the red-hot broiler unit.

Top soup with toasted bread slice per bowl and sprinkle generously with cheese. Broil 2 minutes or until cheese melts. Serve immediately.

This recipe yields 8 servings.

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