3 lg. onions, sliced
1 tbsp. flour
2 (10 1/2 oz.) cans condensed beef broth
1 tsp. Worcestershire sauce
6 slices French bread, toasted
3 c. Mozzarella cheese, shredded
1/4 c. butter
2 c. water

Cook onions in butter in 4 quart Dutch oven over medium heat, stirring occasionally until onions are tender and just begin to brown. Sprinkle with flour; gradually stir in 1 can of the broth. Heat to boiling, stirring constantly. Stir in remaining broth, the water and Worcestershire sauce. Heat to boiling; reduce heat. Simmer, uncovered, 5 minutes. Place 1 slice toast in each of 6 heatproof soup bowls or casseroles. Pour soup over toast. Sprinkle with cheese. Set oven control to broil and/or 550 degrees. Broil soups with tops 3 to 4 inches from heat until cheese is melted and light brown, about 5 minutes. Serves 6 (1 cup each).