CREOLE ONION SOUP AU GRATIN
(From "French Acadian Cookbook" -- Pub. 1955)

8 medium-sized onions
2 tablespoons flour
2 tablespoons butter
2 quarts meat broth
Salt and pepper
1 teaspoon Worcestershire sauce
Rounds of toast
Grated Parmesan cheese

Slice onions thin, add flour and brown in butter.  Add broth, 
Worcestershire sauce, salt and pepper and simmer until onions 
are tender.  Pour soup into oven-proof bowls, arrange toast on 
top, sprinkly with grated cheese and place under the broiler 
until cheese melts and browns.  Serves 8.