4 c. onions, thinly sliced
3 tbsp. butter
5 c. beef broth
1 beef flavored bouillon cube
1 tsp. Worcestershire sauce
Dash of pepper
1 c. Swiss cheese, shredded
1/4 c. grated Parmesan cheese
6 slices French bread, toasted

In 5 quart Dutch oven, saute onions in butter over low heat for 15 minutes or until onions are golden and tender. Stir in beef broth bouillon cubes, sauce, and pepper. Bring to boil; reduce heat. Cover and simmer 20-25 minutes. In medium bowl, combine cheeses. Ladle soup into 6 oven-proof bowls. Top each with a slice of toasted French bread and sprinkle with about 2 tablespoons cheese mixture. For ease in broiling, place bowls on cookie sheet. Broil about 3 to 5 inches from heat. For 1-3 minutes or until cheese is bubbly. Pass additional cheese to be added to individual servings as desired.

Tip: For a richer flavor, use 1/2 cup dry white wine or sherry for part of broth.