3 lg. onions, sliced
1/2 c. butter
2 tbsp. instant beef bouillon or 6 bouillon cubes
4 c. hot water
1 tsp. Worcestershire sauce
1/2 tsp. salt
4 slices toasted French bread
1/4 c. grated Parmesan cheese

In large skillet, cook onions in butter until lightly browned. In crock pot, combine browned onions with bouillon, water, Worcestershire sauce and salt. Cover and cook on low for 4 to 6 hours. Top each bowl of soup with toasted French bread and sprinkle with Parmesan cheese.