2 lg. Bermuda onions, sliced very thin
1/2 lb. Swiss cheese, grated
1 can cream of chicken soup
1/3 can milk
1 tbsp. Worcestershire sauce
1 1/2 qt. size baking dish or larger
8 slices French or Italian bread, cut into 1/2 inch thick slices

In frying pan, cook onion in 2 tablespoons oil until transparent but not brown. Add cheese, soup, milk and Worcestershire sauce. Heat until bubbly. Grease baking dish (I use PAM).

Pour mixture into baking dish and top with bread slices that have been buttered on one side. Bake 1/2 hour at 350 degrees until bread is lightly brown. Serves 4.

NOTE: Mushroom or celery soup can replace the chicken soup.