1 lg. beef soup bone
4 tbsp. butter
2 peppercorns
1/2 tsp. Worcestershire sauce
1/2 c. grated Parmesan cheese
6 lg. onions
1/4 tsp. thyme
1 tsp. salt
6 slices French bread

Cook soup bone in water to cover until meat is very soft. Strain and add water to make six cups of broth. Peel onions and thinly slice. Heat butter in large heavy skillet; add onions and cook slowly over low heat until they are soft and golden, stirring occasionally so they will cook evenly. Add broth, thyme peppercorns, salt and Worcestershire sauce; simmer for 20 minutes. Remove peppercorns.

Toast French bread; spread with butter and sprinkle with cheese. Put under broiler for 3 to 4 minutes. Serve soup with slice of cheese toasted bread on top of each bowl. Note: Bouillon cubes and water may be used to make broth. 6 servings.