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Double Cheese French Onion Soup

4 cans Campbell's beef broth
5 to 6 lg. onions, sliced
3/4 stick butter
1/4 tsp. pepper
2 tsp. Worcestershire sauce
Dash Tabasco
2 stale hard rolls
1 lb. Swiss cheese, grated or thinly sliced
2 tbsp. butter
Garlic
Parmesan cheese


Melt the 3/4 stick of butter in large skillet and saute sliced onions. Don't over cook. Mix with undiluted broth, pepper, Worcestershire sauce and Tabasco. Simmer 1/2 hour. Slice hard rolls into 1/2 thick rounds. Mix a little garlic with the 2 tablespoons butter, spread on rounds and toast lightly in oven. In each of 4 or 5 small crocks, place a toasted round. Add a layer of the Swiss cheese. Fill with the onion soup. Add more Swiss cheese. Top with a small slice of butter sprinkled with Parmesan cheese. Broil 10 to 15 minutes or until golden brown.


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