3 lg. onions (1 1/2 lbs.)
1/4 c. butter
3 (10 oz.) cans beef broth
1 tsp. Worcestershire sauce
1 tsp. pepper
5-6 hard, onion rolls, cut up in cubes
Parmesan cheese
Sliced mozzarella cheese

Cook onions in butter until lightly browned; approximately 20 minutes. Add cans of beef broth, Worcestershire sauce and pepper. Bring to a boil. Place in crock pot on low for a few hours ahead of time to marinate. Saute hard onion rolls in butter and Parmesan cheese. Before serving, place soup in individual crocks. Sprinkle with onion croutons you have made, and place slice of mozzarella cheese on top. Broil or bake until cheese melts.