Melt butter in large stock pot and cook onions until golden and tender. Dissolve bouillon cubes in boiling water and pour over onions. Add Worcestershire, salt, paprika and pepper. Bring to boiling point. For fuller flavor, do no boil. Pour soup into medium size earthenware casserole. For that final French touch, cut rolls and place a slice into each serving bowl. Sprinkle with Parmesan cheese*.
Broil 4" from heat until cheese turns rich and brown. 6 Servings.
*I use provolone slices (pre-packaged rounds) instead of the Parmesan. A bit cheesier, but that's a good thing, right?