2 lb. white or yellow onions
3/4 c. butter
6 beef bouillon cubes
2 qt. water
1 tsp. salt
dash of pepper
1 tsp. Worcestershire
8 oz. chilled Swiss cheese
1/2 loaf French bread

Slice onions. Melt butter in a 4-quart Dutch oven. Slowly cook onions in butter until lightly browned. Add bouillon cubes, water and onions. Cover; add Worcestershire sauce, salt and pepper to soup. Stir. Shred cheese. To serve soup, place a thin slice of French bread in the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with layer of shredded cheese. Place under broiler until cheese melts.