5 med. onions, sliced
3 tbsp. butter
2 (10 3/4 oz.) cans beef bouillon
2 soup cans of water
1 bay leaf
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 c. white wine
4 to 6 slices French bread
4 to 6 slices Swiss cheese
1/2 to 3/4 c. Parmesan cheese

In a large saucepan saute onions in water until tender. Stir in bouillon, water, bay leaf, Worcestershire sauce and salt. Cook 1 hour. Remove bay leaf; add wine. Ladle into ovenproof crocks; top with a slice of French bread and a slice of Swiss cheese; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350 degrees until cheese melts. Serves 4 to 6.