1/2 md onion; sliced into rings
1 clove garlic; minced
2 cup water
3 cube beef bouillon; (stock or canned broth)
pepper to taste
1/2 stick butter
2 cup mozzarella cheese
1/4 cup Parmesan cheese; shredded (not grated)


Saute the onion and garlic in butter until clear. Add water, bouillon, and pepper. Simmer for approximately 15 minutes on medium. Using two oven proof single -serving bowls, fill about 3/4 of the way to the top with the soup mixture. Top with 1 cup the mozzarella. Turn the oven to broil and place the bowls of soup underneath. The soup is done when the cheese on top turns brown and crispy. 2 servings.