4 lg. onions, thinly sliced
4 tbsp. butter
4 (10 1/2 oz.) sauce cans condensed beef broth
1/2 c. dry sherry
2 tsp. Worcestershire sauce
Dash pepper
6 slices French bread, sliced 1/2 inch thick, toasted
3/4 c. grated Parmesan cheese
6 slices Gruyere or Swiss cheese

In large saucepan, cook onions in butter until tender, but not brown, about 20 minutes. Add beef broth, sherry, Worcestershire and pepper; bring to boiling. Pour into 6 individual casseroles or oven proof bowls. Float a slice of French bread in each; generously sprinkle with Parmesan, top each with slice of cheese. Bake in Hot oven or broiler for about 5 minutes or until cheese melts. Serves 6. Better when made the day before.