French Onion Soup by Connie Johnson

4 cans beef consomme
2 cans water
3 large yellow onions, very thinly sliced
3 tablespoons Worcester sauce
1/4 cup butter
1/2 tsp. celery salt
1/4 tsp. garlic salt
2 tablespoons flour
4 tablespoons sugar
salt to taste
shredded mozzarella cheese

Pour beef consomme and water into large saucepan. Cook over medium heat. In skillet, cook onions with butter about 15 minutes. Add salt, celery salt, sugar, garlic salt, flour and Worcester sauce. Mix well. Add to beef consomme. Cover and cook for 4 hours, stirring occasionally.
Just before serving, scoop soup into bowls and sprinkle mozzarella cheese on top.