From the Donalda Lions Club Cookbook
8 Large white sweet onions, thinly sliced
1/2 c margarine
6 bouillon cubes, dissolved in 6 c. water
1 tbsp Worcestershire sauce
Salt and pepper to taste
Croutons
Parmesan Cheese
Brown Onions in margarine in large deep skillet until tender. Add bouillon and seasonings. Heat thoroughly. Place croutons in soup bowls and pour soup over. Sprinkle with Cheese.
Barb Clement