Four-Onion Soup

By GmaJan12

Ingredients

• 1 medium yellow onion
• 1 medium red onion
• 1 medium leek (white portion only)
• 5 green onions with tops
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground nutmeg
• 1 cup (4 ounces) shredded Swiss cheese
• 6 slices French bread (3/4 inch thick), toasted
• 6 tablespoons grated Parmesan cheese, optional

Details

Servings 6

Preparation

Step 1

Slice all onions 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired.

Broil 6-8 in. from the heat or until cheese melts. Serve immediately.

Yield: 6 servings.