1/2 c. butter (1 stick)
8 lg. yellow onions, thinly sliced
1 tsp. sugar
5 c. canned beef broth
5 c. canned chicken broth
2 tsp. Worcestershire sauce
1 tsp. paprika
1 tbsp. Accent
1/2 tsp. salt
1/4 tsp. freshly ground pepper
12 slices French bread
Butter, room temp.
1/2 c. freshly grated Parmesan

Heat butter in a large kettle over medium heat. Add onion and sugar and saute until golden. Add broths, Worcestershire sauce, paprika, Accent, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered 15 to 20 minutes. Meanwhile, toast bread on one side under broiler. Spread untoasted side with butter and sprinkle heavily with cheese. Return to broiler until lightly toasted. Ladle soup into bowls and float the cheese toast.

If soup bowls or tureens are oven proof, float bread and run under broiler to toast second time. Yield: 12.