2 beef bouillon cubes
2 c. boiling water
1 med. (10 oz.) sweet Spanish onion
1/4 c. butter
2 tbsp. unbleached all purpose flour
2 c. half & half
1 tsp. salt
1/2 tsp. Worcestershire sauce
Finely chopped parsley to taste or garnish
Croutons

Into a pint measure, pour the boiling water over the bouillon cubes and stir until dissolved; reserve. Peel and thinly slice the onion, there should be about 2 1/2 cups.

In a 3 quart saucepot over low heat, melt the butter; stir in the onion; cover; cook gently, stirring occasionally, until the onion looks transparent and yellowed, 10 minutes or longer. Stir in the flour. Add the reserved bouillon, half and half, salt and Worcestershire sauce; stir well. Heat, stirring several times to serving temperature. Sprinkle with parsley. Pass the croutons. Makes 4 servings.

NOTE: IF you have rich homemade, clear, fat free beef broth on hand, you will of course want to substitute it for the 2 cups of ready made bouillon.