4 tbsp. butter
4 lg. sweet or Walla Walla onions
1 tbsp. sugar
6 c. beef broth, divided
2 tbsp. Worcestershire sauce
4 thick slices French bread
1 c. shredded Swiss cheese
Salt and pepper to taste
Additional butter
Garlic salt or 1 garlic clove halved

In Dutch oven, melt butter over medium heat. Saute onion slices until tender. Sprinkle sugar over onions. Reduce heat and cook until all onions are caramelized about 20 minutes. Add 3 cups of the broth; simmer 15 minutes. Add remaining broth, Worcestershire sauce, salt and pepper cover and simmer 30 minutes. Spread both sides of bread with additional butter; sprinkle with garlic salt or rub with cut side of garlic. Broil bread on both sides. Ladle soup into individual ovenproof bowls. Float a slice of bread in each bowl, sprinkle with cheese. Broil until cheese is melted and bubbly. Serve immediately. Makes 4 servings.