6 cups onions sliced thin (1 1/2-2 pounds)
1 stick margarine
3-4 (10-12 oz.) cans beef broth
1 tsp. Worcestershire sauce
1/2-1 tsp. lemon pepper seasoning
French bread cut 1" thick and toasted well
Sliced Provolone cheese
Cooking Sherry or red wine

Melt butter in Dutch oven or other large kettle. Saute onions in melted butter until clear and slightly carmelized. Add beef broth, Worcestershire sauce, lemon pepper seasoning, and wine to taste. Simmer to blend flavors.

Fill oven-proof bowls with onion soup. Add slice of toasted French bread and top with Provolone cheese. Broil until cheese is melted and lightly browned.