1 1/2 lb. onions, thinly sliced (6 c.)
1/4 c. butter
3 (10 1/2 oz.) cans condensed beef broth
1 tsp. Worcestershire sauce
1/4 tsp. salt
6-8 slices French bread or hard rolls, toasted
Grated Parmesan cheese

In a covered 3 quart saucepan cook sliced onions in butter until tender, about 20 minutes. Add beef broth, Worcestershire sauce, salt and dash pepper. Bring to boiling. Sprinkle toast slices with grated Parmesan cheese; place under broiler until cheese is lightly browned. Ladle soup into bowls and float toast slices atop. Makes 6-8 servings.