Peel and slice Onion
Separate onions into rings.
In a large Dutch oven, saut� onions in butter over low heat until caramelized, about 15 minutes.
Add honey, Worcestershire sauce and sprinkle in flour and pepper. Stir and cook for 1 minute over medium heat.
Stir in beef broth.
Simmer for 30 minutes.
Serve on toasted French bread in bottom of soup bowl. Reheat soup and ladle over bread.