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Heat vegetable oil in a large soup pot or saucepan over medium high heat. Add the sliced onions and saute for 20 minutes until
the onions begin to soften and start to become translucent. Add the beef broth, water, salt, garlic powder and black pepper
to the pan and bring the
mixture to a boil. When soup begins to boil, reduce heat and simmer for 45 minutes.
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To make the croutons, separate the bottoms from tops of the hamburger buns. Set aside the bottoms, and cut the crown of the
tops to make them the same size and shape as the bottoms. This gives you 10 BIG croutons.
Preheat oven to 325F. Place
the bread in the the oven directly on the rack and bake for 15 to 20 minutes or until each piece is golden brown and crispy.
Set aside.
When the soup is done, spoon about 1 cup into an oven-safe bowl. Float a crouton on top of the soup, then
place a slice of provolone cheese on top of the crouton. Sprinkle 1/2 teaspoon of shredded parmesan cheese over the provolone.
Place the bowl into your oven set to high broil.
Broil the soup for 5 to 6 minutes or until the cheese is melted
andstarting to brown (you may need to broil longer if you are making more than one bowl at a time). Sprinkle an additional
1/2 teaspoon of shredded parmesan cheese over the top of the soup and serve. Repeat for the remaining bowls.
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