3 lg. sweet Spanish onions
1/2 c. butter
1 tsp. Worcestershire sauce
1/2 tsp. salt
Butter
Parmesan cheese
6 c. beef broth (5 cans)
1/4 tsp. black pepper
3 tbsp. dry white wine
Tiny French bread or hard rolls

Cut peeled onion very thin and on bias to avoid rings. Cook in butter until tender but not browned. Add seasonings and broth. Simmer uncovered for 15-20 minutes. Stir in wine. Meanwhile, sliced bread 1/4 inch thick. Toast on 1 side. Spread untoasted side with butter. Place buttered side up on cookie sheet. Sprinkle slices generously with grated cheese. Toast lightly about 3 inches from boiler flame. Serve soup and flat cheese toast on top.