3 thinly sliced onions
1/4 c. butter
4 c. beef broth or bouillon
1 tsp. Worcestershire sauce
1/2 tsp. salt
5-6 slices French bread, toasted
grated parmesan cheese

In covered 2 1/2 quart casserole, cook onions and butter on high for 10 minutes. Stir in broth, Worcestershire sauce and salt. Cover. Cook on high for 5 minutes and spoon into soup bowls suitable for microwave use. Sprinkle toast with cheese and float on top of soup. Microwave on high for 30 seconds.