4 to 5 med. onions
4 tbsp. butter
1 tbsp. flour
3 cans Campbells beef broth
2 soup cans of water
1 tbsp. Worcestershire sauce
1/4 tsp. pepper
1/4 c. Parmesan cheese
8 slices Swiss or Mozzarella cheese
4 slices french bread

Cook onions in butter 20 to 25 minutes on low until soft and golden. Remove from heat and sprinkle with flour, cook on medium 1 minute stirring constantly. Stir in broth, water, Worcestershire sauce and pepper; bring to a boil for 20 minutes. Stir in Parmesan cheese before serving break up 1 slice of cheese per bowl and drop into soup, add bread, cover with an addition slice of cheese (whole) and do the same for all 4 bowls of soup. Serves 4.