6 to 8 c. Spanish or Vidalia onions, thinly sliced
1/4 c. butter
10 1/2 oz. beef broth
1 soup can water
2 tsp. Worcestershire sauce
1/8 tsp. pepper
1/2 tsp. salt
French bread, sliced
Swiss or Mozzarella cheese

Saute onions in butter for about 20 minutes. Place onions in stock pan and add the beef broth, water, Worcestershire sauce, and seasonings. Cook slowly for 30 to 40 minutes. Serve over slices of French bread and top with Swiss or Mozzarella cheese. Place in oven until cheese melts.