4 onions sliced thin
2 tbsp. butter
5 c. hot water
4 bouillon cubes
1 tsp. Worcestershire sauce
1/4 lb. Gruyere cheese slivered
French bread toasted
1/4 c. grated Parmesan cheese

In a saucepan, cook onions in butter very slowly, until tender, translucent and on the verge of turning golden. Add water, bouillon cubes, Worcestershire sauce. Bring to a boil and simmer for 30 minutes. Divide Gruyere cheese into heat proof bowls, add soup, top with toast and then cover bread with grated Parmesan cheese. Put bowls under the broiler for a moment if desired, to melt the cheese. Makes 4 servings.