2 1/2 qts. water
8-10 beef bouillon cubes
2 tsp. Worcestershire sauce
4 lg. Bermuda onions, sliced
1 stick butter
1 1/2 tbsp. flour
8 slices Mozzarella cheese
4 slices white toast, crusts removed

Bring water to a boil in large kettle, add bouillon cubes and Worcestershire sauce. Saute onions in butter until tender. Sprinkle on flour and stir until blended. Add onions to broth and simmer over low heat 2-3 hours. Put 1 slice Mozzarella cheese in bottom of each of 4 individual ovenproof soup bowls. Pour in hot soup. Top with toast and 1 more slice of Mozzarella. Run under broiler until cheese bubbles.