Mrs. Evelyn Moore
Looking at Cooking with Mildred Swift

• 2 cups thinly sliced onion
• 1/4 cup butter
• 2 cans bouillon or chicken broth
• 1/2 cup water
• Pepper and paprika, if desired
• 1/2 teaspoon Worcestershire Sauce° (or more)
• 2 slices bread, toasted
• 1/4 cup grated Parmesan° cheese

Cook onion until limp in butter in a saucepan. Add bouillon, water, Worcestershire Sauce°. Simmer (do boil) very gently for 30 minutes. Pour soup into 4 individual ovenware bowls. Cut toast into 1 inch squares and float on soup. Sprinkle all with cheese and, if possible, bake in a hot oven (475 degrees) or slip under broiler to melt cheese just before serving.

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