2 lg. Spanish onions, sliced
Bay leaf
Pinch thyme
1/2 c. dry sherry
10 beef bouillon cubes
Worcestershire sauce
Swiss or Gruyere cheese
2 1/2 qts. water

Brown onions in large saucepot. Do not brown in oil or butter. Use dry pot. Stirring occasionally until onions are browned. Add a little salt, pepper to taste, thyme, sherry, water, bouillon cubes, bay leaf and Worcestershire sauce. Simmer about 1 hour. Transfer to ovenproof bowls. Top each bowl with a slice of toasted bread (crust removed) and slices of cheese. Bake in oven. Preheat oven to 400 degrees for 15 to 20 minutes until cheese melts.