Saute 3 pounds onions in butter until transparent and very lightly browned. Add 1/4 cup Worcestershire sauce, 2 cans beef consomme and a little water; 1 envelope beefy onion soup mix from Liptons.

Serve with a warm piece of French bread that has been brushed with olive oil and sprinkled with grated Parmesan cheese then toasted in the oven floating in each bowl.