• 1 1/2 lbs onions thinly sliced (6 cups)
  • 1/4 cup butter or margarine
  • 3 10.5 ounce cans condensed beef broth
  • 1 tsp worchestershire sauce
  • 6-8 slices french bread toasted
  • shredded swiss cheese

In large saucepan, cook onions in butter 20 minutes or until tender.

Add beef broth, worchestershire, salt and a dash of pepper and bring to boiling.

Sprinkle toasted bread with cheese. Place under broiler till cheese is slightly browned. Place soup in cup and top with cheese bread.

Makes 6-8 servings.

From the kitchen of Judy Chapan.