4 large onions
2 Tablespoons butter
2 cans beef broth
soup can of water
1 teaspoon Worcestershire sauce
8 - 12 slices from tiny loaf of French bread, toasted
4 - 6 1/4 inch thick slices brick cheese
Slice and cook onions in butter. Add broth, water, and Worcestershire sauce. Cover and simmer 20 minutes. Season with salt and pepper.
Pour soup into individual bowls. Float toasted bread on top. Top with cheese. Broil until cheese is melted and slightly brown.
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