2 beef bouillon cubes
) sweet onion
2 tbsp. unbleached all purpose flour
2 c. half and half
1/2 tsp. Worcestershire sauce
Finely chopped parsley to taste
Croutons
2 c. boiling water
1/4 c. butter
1 tsp. salt

Pour boiling water over bouillon cubes. Stir until dissolved. Save. Peel and thinly chop onion (about 2 1/2 cups). In a 3 quart saucepan melt butter over low heat; stir in onion; cover; cook gently until transparent, 10 minutes. Stir in flour, add the bouillon, half and half, salt and Worcestershire sauce. Stir well. Heat to serving temperature. Sprinkle with parsley and croutons when in serving dish.