6 c. thinly sliced onions
1/4 c. butter
3 (10 oz.) cans condensed beef broth
2 tbsp. Worcestershire sauce (more if desired)
Dash of pepper
6 to 8 slices leftover French bread, toasted
6 to 8 slices Mozzarella cheese (optional)

Saute onions in butter until soft, about 20 minutes. Add beef broth, Worcestershire, and pepper. Bring to boil. Reduce heat to simmer. Place 4 oven-proof soup bowls or soup crocks on cookie sheet. Ladle soup into bowl, filling about 2/3 full. Place 1 slice bread in each soup bowl, then top bread with 1 slice cheese (grated Parmesan cheese may be substituted). Place cookie sheet under broiler for 1-2 minutes until cheese is nicely browned. Remove cookie sheet from oven carefully. Using oven mitts, place each bowl on a warmed plate. Serve (carefully) at once. Makes 6 to 8 servings.