1 1/2 lbs. thinly sliced onions
1/2 stick butter
3 (10 1/2 oz. ea.) cans beef broth
1 tsp. Worcestershire sauce
1/4 tsp. salt
6-8 slices French bread
1 c. Parmesan or provolone cheese, grated
Dash pepper

Sauté onions in butter, covered for 20 minutes or until tender. Add beef broth, Worcestershire sauce, salt and pepper. Heat to boiling. Place toasted bread in bottom of serving bowls. Ladle soup into bowls and sprinkle with cheese. Broil until cheese is lightly browned.

Makes 6-8 servings.

Submitted by: Caroline Butler