1 1/2 lb. onions, thinly sliced (about 6 c.)
1/4 lb. parve butter
3 (10 oz.) cans condensed vegetable broth (Caramel Parve)
1 tsp. Worcestershire sauce
6-8 slices French bread, toasted
1/2 lb. shredded Swiss cheese
1/4 tsp. salt
Dash of pepper

In a large saucepan, cook onions, covered with butter, about 20 minutes or until tender. Add condensed broth, Worcestershire sauce, 1/4 teaspoon salt and a dash of pepper. Bring to boiling point. Sprinkle toasted bread with cheese, place under broiler until cheese is lightly browned. Ladle soup into bowls and flat bread on top. Or if broiler proof soup bowls, place slice of toasted bread in each bowl, sprinkle with cheese. Broil until cheese is lightly browned. Makes 6-8 servings.