3 c. sliced onions (about 3 med.)
2 tbsp. butter
2 cans (10 1/2 oz.) beef broth (Campbell's brand is best)
1 1/2 c. water
1 tbsp. Worcestershire sauce
1/2" thick toasted French bread slices
1/2 lb. grated Swiss or Gruyere cheese
Parmesan cheese

Cook onions in butter over low heat for about 20-30 minutes in covered 6 quart saucepan. Add broth, water, Worcestershire sauce and pepper to taste. Simmer 30 minutes. Ladle soup into heat-proof bowl. Place slice of toasted bread on soup in bowl. Sprinkle with generous portion of Swiss/Gruyere cheese then Parmesan cheese. Broil until cheese is bubbly and browned. Serves 4.