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

Cook onions in butter in Dutch oven over medium heat, stirring occasionally, until onions are tender and just begins to brown; sprinkle with flour. Gradually stir in 1 can 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 oven proof soup bowls. Pour soup over toast; sprinkle with cheese. Set oven control to broil. Broil soup with tops 3-4 inches from heat until cheese is melted and light brown, about 5 minutes.