2 lg. thinly sliced sweet onions
2 tbsp. butter
10 oz. can condensed beef broth
1 c. water
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt
2 c. Monterey Jack cheese, shredded
1/3 c. (1 oz.) shredded Parmesan cheese
4 to 6 slices French bread, 3/4 inch thick, buttered and toasted

Saute onions in butter until limp and buttery. Mix in undiluted beef broth, water, Worcestershire, garlic salt. Heat through. Ladle into 4 to 6 ovenproof bowls. Distribute onions evenly. Sprinkle evenly with 1/2 cup shredded Monterey Jack cheese. SET ASIDE REMAINING 1 1/2 cups. Top each with French bread. Sprinkle evenly with remaining Jack cheese. Sprinkle evenly with shredded Parmesan cheese. Bake at 425 degrees for 10 minutes until hot and bubbly. Turn on broiler and heat until cheese browns lightly. Serves 4 to 6.