Carole, I use worcestershire in a lot of recipes but have never used it in the onion soup one. As long as you carmelize the onions you will get the darker color. But to get that color you really have to take your time with the carmelization process. I don't always have the patience! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />