3 lg. onions, thinly sliced
1/2 c. butter
1 can beef bouillon
4 soup cans water
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
6 slices French bread, toasted
1/2 c. grated Parmesan cheese

Brown onions in butter until lightly browned. In a large pot, combine all ingredients, except bread and cheese and simmer for 2 to 3 hours, until onions are tender. Sprinkle cheese in bottom of bowls and add soup. Place French bread on top and sprinkle with additional cheese. Serve immediately. Good as an appetizer or as full meal with a salad. Freezes exceptionally well. (Can be cooked in crock pot for 6 to 8 hours.)