In a large saucepan slowly cook 4-5 onions, peeled and cut (like oranges) in 4 tbsps,butter,until golden.
sprinkle onions with 1 tbsp. flour,cook and stir for one to two minutes.
Stir in 3 cans of condensed beef broth, 2 soup cans of water and 2 tbsp worcestershire sauce,plus salt and pepper to taste. Bring to a boil and reduce heat and cover and simmer for 30 minutes.
While soup cooks, toast 8 slices of french or Italian bread .
Cut bread to about 1 inch thick and set aside.
When soup is done, stir in 3 tbsps. grated parmesan cheese.
Ladle soup into individual oven proof bowls.
Float bread slices on top of soup, then top with a slice of swiss, mozzerella, or gruyere cheese.
Bake at 400F oven for 5 minutes until cheese bubbles.
Serve at once.
Makes about 6 servings.
