Ingredients:

• 2 onions, thinly sliced
• 2 tsp. unsalted butter
• 2 cloves of garlic
• 2 bay leaves
• 6 black peppercorns
• 4 cubes of chicken stock
• 4 cups of water
• Salt and pepper to taste
• 2 slices of Udi’s Gluten-free Multigrain bread, toasted
• 1/4 cup Mozzarella cheese, grated

Bring the water to boil in a medium-sized pot and then add the cubes of chicken stock. In a larger-sized pot, sauté onions and garlic until brown in butter. Add the peppercorns and bay leaves to the onions and garlic. Then add the chicken stock into the large pot. Boil for 30 minutes. Add salt and pepper to taste, if needed. Pour the soup in a bowl- filling it 3/4 the way to leave room for a slice of bread. Place on slice of toasted bread gently on the soup. Sprinkle mozzarella cheese to cover the entire bread reaching the edges of the bowl. Broil in oven until the cheese has melted and browned. Enjoy warm!

P.S. Happy belated Celiac Awareness Day!