3 med. sliced onions (3 c.)
2 tbsp. butter
2 cans condensed beef broth
1 1/2 c. water
1 tsp. Worcestershire sauce
2 thin slices French bread, toasted
Parmesan cheese

In covered large saucepan, cook onions in butter over low heat about 30 minutes, stirring occasionally. Add broth, water and Worcestershire sauce; heat to boiling. Reduce heat; cover and simmer about 30 minutes.

Place 1/2 slice toasted bread in each of the soup bowls; pour hot soup over bread and sprinkle with Parmesan cheese. Serves 4.