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1 very large or 2 medium onions
1 tablespoon ground garlic (or 5 cloves minced)
1 teaspoon salt (or to taste)
2 quarts water
1 tablespoon parsley
1 tablespoon dill ( optional but tasty)
1 tablespoon basil
4 beef boullion cubes or packets
1. 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.)
2. Prepare dishes and bread: 4 bowls with plates, 4 to 8 slices of round Provolone, 4 thick slices of bread (1").
3. 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.
4. Serve with a bottle of Cabernet and some fruit.
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