3	lg.	onions, thinly sliced
1/4	c.	butter or margarine
6		bouillon cubes
4	c.	hot water
1	tsp.	Worcestershire sauce
1/2	tsp.	sale

In large skillet or slow-cooking pot with browning unit, cook onions in butter until lightly browned. In slow-cooking pot, combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4 to 6 hours. Makes 4 servings. NOTE: Recipe may be doubled, kept hot in slow-cooking pot and served from pot. For an added touch, place shredded Mozzarella cheese into soup bowls before serving the soup.