1 tbsp. butter
1 lg. onion, sliced
1/2 tsp. sugar
1 (10 oz.) can beef bouillon
1 1/4 c. water
2 tbsp. Worcestershire sauce

Melt butter in medium-size saucepan. Add onion and sugar. Cook and stir 5 to 10 minutes, until lightly browned. Add bouillon, water and Worcestershire sauce. Simmer 10 to 15 minutes.

DELUXE FRENCH ONION SOUP:

4 slices French or pumpernickel bread
Easy French Onion Soup (above)
1/2 c. Swiss cheese, shredded
1 tbsp. Parmesan cheese, grated

Arrange bread on baking sheet, bake in 300 degree oven for 25 to 30 minutes until crisp and dry. Spoon soup into 4 oven-proof serving dishes; top each with 1 slice bread and sprinkle generously with cheese mixture. Place under broiler 2 to 3 minutes to melt cheese. For soup bowls which are not oven-proof, toast bread as directed, add cheese and broil. Then place on hot soup. Makes 4 servings.