6 lg. white sweet onions, thinly sliced
3 tbsp. butter
6 c. bouillon or 6 bouillon cubes dissolved in 6 c. water
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
6 slices French bread or toast
1/4 c. grated Parmesan cheese

Brown onions in butter in large deep skillet until tender. Add bouillon and seasonings. Heat thoroughly. Place a slice of toasted bread in each soup bowl and pour soup over it. Sprinkle with cheese. Yield: 6 servings.