2 lb. red onions, peeled and halved
3/4 c. butter or margarine
6 beef bouillon cubes
2 qt. water
1 c. chicken broth
1 tsp. Worcestershire sauce
1 tsp. salt
dash of white pepper
dash of black pepper
8 oz. chilled Swiss or Gruyere cheese
1/2 loaf French bread

Slice onions. Melt butter in a 4-quart Dutch oven. Slowly cook onions in butter until lightly browned, about 20 minutes. Add bouillon cubes, water and chicken broth to onions. Cover and simmer 2 hours, stirring occasionally. Add Worcestershire sauce, salt and white and black peppers to soup. Stir. Shred cheese.

To serve soup, place a thin slice of French bread into the bottom of each individual ovenware serving bowl. Ladle soup into bowls. Top with layer of shredded cheese. Place under broiler until cheese melts. Serve at once.