2 quarts water 2 large sweet onions, sliced 1 tablespoon beef base 1 pinch dried thyme 3 bay leaves 1/2 cup butter 1/2 cup flour, more as needed 2 tablespoons Worcestershire sauce 2/3 cup Parmesan cheese, plus additional for garnish seasoned salt and pepper to taste 8 slices toast 24 ounces freshly grated Swiss cheese for garnish
In large pot, combine water, onions, base, thyme and bay leaves; boil until onions are transparent. Strain onions from stock and reserve both.
In small pot, melt butter. Add flour, stirring until smooth, and cook about 2 minutes, to make a roux.
Return stock to large pot and bring to boil. Slowly add roux to stock, stirring until soup has thickened slightly.
Add onions to pot along with Worcestershire sauce, Parmesan cheese, seasoned salt and pepper.
Preheat oven to 350 degrees.
Pour soup into individual, heatproof serving bowls, cover with piece of toast and top with Swiss cheese plus additional Parmesan cheese to taste.
Set in preheated oven and cook 4 to 5 minutes or until cheese melts.
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