1 1/2 cups onions
3/4 cup water
4 tablespoons butter
1 tablespoon flour
6 cups stock
1 teaspoon Worcestershire sauce
Brown onions in butter. Stir in flour, stock, and Worchestershire sauce.
Simmer covered for one hour. Season soup with salt and pepper to taste. Place in oven-proof dishes, cover the top with toast sprinkled with cheese. Put in a hot oven until cheese melts.