6 lg. white, sweet onions, thinly sliced (I chop them, easier to eat)
3 tbsp. butter
6 c. bouillon (I use Wyler's beef)
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
6 slices French bread, toasted
1/4 c. grated Parmesan cheese

Brown onions in butter in a large deep pan until tender. Add bouillon and seasonings. Heat thoroughly. Place a slice of toast in each soup bowl and pour soup over it. Sprinkle with Parmesan cheese. Serves 6.

Or top soup with grated Swiss cheese (or any other preference of cheese) and place under broiler until browned.