1/4 c. butter
1 tbsp. fresh or dried parsley, finely chopped
2 c. onion, thinly sliced
4 c. brown beef stock (recipe follows)
1 tsp. salt
1/8 tsp. pepper
2 tsp. Worcestershire sauce
Parmesan cheese

Melt butter in 3 quart sauce pan over medium-low heat. Saute onions until a deep golden brown, about 5 minutes. Add beef stock, salt, pepper, parsley and Worcestershire sauce. Cover and simmer over low heat, about 45 minutes. Serve with toasted bread or rye bread and Parmesan cheese. Makes 6 to 8 servings.

BEEF BROTH:

2 lb. beef bone
4 c. water

Place beef bone into 3 quart sauce pan. Add water, cover and bring to boil over high heat. Reduce heat to low and simmer 1 hour. Remove beef bone.