4 med. onions, thinly sliced
1/4 c. butter
3 c. regular strength beef broth
Worcestershire sauce, salt & pepper to taste
4 slices French bread, toasted
butter
Grated Parmesan cheese

Saute onions in the butter over very low heat until they are a rich golden or caramel color. Add beef broth, Worcestershire sauce, salt and pepper to taste. Cover and simmer for 20 to 30 minutes, or until onions are very tender.

Spread bread with butter and sprinkle with cheese. Pour the soup into 4 individual heat proof casseroles, float a slice of cheese toast in each and place under broiler just until the cheese is nicely browned. Serves 4.