Cheesy Onion Soup

Preparation Make your Parmesan croutons by preheating the oven to 400 deg. Slice french bread to make 12- 1" slices. Then take those slices and roughly chop into bite size pieces. Place 1st butter in a heavy pot on low on stove top, but watch carefully so that it does not burn. When butter has melted, add french bread pieces and toss around to coat with butter. Season lightly with Fajita seasoning (salt, pepper and garlic). Sprinkle with Parmesan cheese and cook on aluminum wrap on a cookie sheet for 10-15 minutes or until golden and crisp. Remove Parmesan croutons and set aside. Coursely slice or chop onions and set aside. Take 2nd butter and melt in a large pot over medium heat on the stove, being careful again not to burn the butter. Add sliced onions, sugar, Worcestershire sauce, thyme and garlic. Saute onions for several minutes until slightly softened. Simmer and stir onion mixture frequently for at least 30 minutes until onions are caramelized. Add flour and saute with onions for a few minutes to cook out the flour taste, but do not brown flour.Turn up to medium heat and add broth and wine. Heat to boiling and then reduce heat to low and cook for another 5 minutes. The flour will slightly thicken the broth. Ladle soup into oven-proof bowls, making sure that all bowls get equal amount of onions. Top each bowl with 1/4 of the croutons and 1/2 cup of mozzarella cheese. Transfer bowls to a cookie sheet and broil in oven for 2-3 minutes or until tops are golden and cheese is melted. This recipe will easily become salty so do not add salt without tasting. It all depends on your source of broth and weather you use salted butter. Season further to taste.