3 to 4 lg. Spanish onions
Butter
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
6 c. rich beef stock
1 tsp. Worcestershire sauce
French bread
Grated Parmesan cheese

Slice onions thin, saute, stirring gently in 1/2 cup butter until just tender. Add seasonings and beef stock; simmer for 15 to 20 minutes. Add Worcestershire sauce just before serving. Cut French bread in 1/4 inch slices; toast 1 side. Spread untoasted side with butter; place on baking sheet. Sprinkle with cheese, toast until lightly browned. Float toast on each portion of soup, sprinkle with additional cheese. Makes about 4 to 6 servings.