3 ONIONS, SLICED
2 TABLESPOONS OF BUTTER
2 CANS OF BEEF BROTH
1 ¼ CUP OF WATER
1 TEASPOON OF WORCESTERSHIRE SAUCE
FRENCH BREAD, SLICED
PARMESAN CHEESE
SWISS CHEESE
1. COOK THE ONIONS IN THE BUTTER UNTIL BROWNED
2. ADD THE BROTH, WATER, AND WORCESTERSHIRE SAUCE
3. BRING THE SOUP TO A BOIL AND THEN SIMMER FOR 20 MINUTES
4. TOAST THE FRENCH BREAD
5. PLACE THE CHEESES ON THE TOAST AND COOK UNTIL MELTED
6. PUT THE TOAST IN BOWLS WITH THE SOUP
