3 cups sliced onions
2 cups beef broth
1 1/2 cups water
thin slices French bread, toasted
Grated Parmesan cheese
2 tbsp. butter
1 tsp. Worestershire sauce
In a large covered pan, cook onions in butter over low heat, about 30 minutes' stirring occasionally. Add broth and Worcestershire saurce. Heat to boiling.
Reduce heat, cover and simmer about 30 minutes.
Place 1/2 slice of the bread in each of four soup bowls, pour hot soup over bread and sprinkle Parmesan cheese. Or you can put the bread on top of the soup and cover with Mozzarella cheese and melt cheese under broiler just before serving.