Combine margarine abd onion in 2 quart casserole dish. Cover abd microwave on high for 8-11 minutes or until onions are translucent abd tender, stirring once or twice. Add water, bouillon, Worcestershire sauce and pepper. Recover and microwave on high for 6-8 minutes or until boiling. Reduce power to 50% (medium). Cook 5 minutes. Divide soup into four individual casserole dishes or bowls. Top each with 1/2 slice toasted bread and 2 tablespoons mozzarella. Sprinkle with Parmesan. Place bowls in oven. Microwave on high for 2-3 minutes or until cheese melts; rearrange bowls after half the cooking time to insure even cooking.
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