2 1/2 c. beef bouillon or substitute 2 cans beef broth or beef stock
2 tbsp. Worcestershire sauce
2 med. onions, sliced
2 tbsp. butter
Dash of pepper
Grated Mozzarella or Romano cheese

Heat beef stock with Worcestershire sauce, saute onions in butter with pepper just until soft, do not brown. Drain onions and add to beef stock. To serve, ladle soup into warm bowls, sprinkle with cheese and diced up cubes of French bread.