Melt the 3/4 stick of butter in large skillet and saute sliced onions. Don't over cook. Mix with undiluted broth, pepper, Worcestershire sauce and Tabasco. Simmer 1/2 hour. Slice hard rolls into 1/2 thick rounds. Mix a little garlic with the 2 tablespoons butter, spread on rounds and toast lightly in oven.
In each of 4 or 5 small crocks, place a toasted round. Add a layer of the Swiss cheese. Fill with the onion soup. Add more Swiss cheese. Top with a small slice of butter sprinkled with Parmesan cheese. Broil 10 to 15 minutes or until golden brown.
