4 lg. onions, thinly sliced
3 (10 1/2 oz.) cans condensed broth
Dash of pepper
1/4 c. butter
1 tsp. Worcestershire sauce
1/2 tsp. salt (optional)
2 French or hard rolls, sliced and toasted
Grated Parmesan cheese

Cook onions in butter until lightly browned, about 20 minutes. Add broth and Worcestershire sauce. Bring to a boil; season with salt and pepper. Sprinkle toast with cheese. Place toast under broiler until cheese is lightly browned. Pour soup in bowls and float toast slices on top. Serves 4-6.