3 c. sliced onions
2 tbsp. butter
2 cans (10 1/2 oz.) condensed beef broth (bouillon)
1 1/2 c. water
1 tsp. Worcestershire sauce
4 slices French bread (toasted)
Grated Parmesan cheese
4 slices Provolone cheese

In covered large saucepan cook onion in butter over low heat, about 30 minutes, stirring occasionally. Add beef broth, water and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer about 30 minutes. Place 1 slice toasted bread in each of 4 soup bowls. Pour hot soup over bread, top with slice of cheese.

Bake in oven or microwave to melt cheese. Sprinkle with Parmesan cheese to taste and serve. 4 servings - 1 cup each. Double recipe for large quantity.