5 large onions, thinly sliced
1/4 cup butter or margarine
3 10 1/2 oz cans condensed beef broth
1 1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Cook onions in butter until lightly browned. About 25 minutes. Add broth and Worcestershire sauce. Bring to a boiling. Flavor with salt and pepper. Put soup in bowls and add the croutons. Then top with the mozzarella cheese. Enjoy. The cheese will be stringy in the soup, but we like it that way.