French Onion Soup by Missy

3 large onions, sliced
1/4 c. margarine or butter (I use a little less than this, maybe 1/2)
1 T. flour
2 cans beef broth (I use one can broth and one can of water plus 2-3 tablespoons of beef base)
2 cups water
2 tsp. worcestershire (or more according to taste)
6 slices toasted bread
Sliced jack, provolone, swiss, or mozzarella cheese

Cook onions in butter over medium heat until tender and beginning to brown. Sprinkle with flour, gradually add can of broth. Heat to boiling stirring constantly. Stir in reamining broth, water, and worcestershire sauce. Heat until boiling, reduce heat and simmer uncovered 5 minutes. Pour soup over toast and cover with cheese. Broil until cheese is melted and browned.

Makes 6 servings about 1 cup each.