Day before serving: In hot butter in small skillet, saute onion until golden.

Turn into blender container.

Add sugar, lemon juice, worcestershire, and half of tomato juice Blend, at high speed, 1 minute, or until smooth.

Turn into 13 x 9 x 2 inch metal pan.

Stir in remaining tomato juice.

Cover with foil or plastic film, and freeze overnight.

Remove from freezer 1 hour before serving.

Let stand at room temperature until it begins to melt.

Break up with fork, and beat until no large pieces remain.

Blend half at a time, at high speed, until smooth, not melted.

Turn into sherbet glasses.

Serve at once with lemon wedges.