Four-Onion Soup

Four-Onion Soup
Four-Onion Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

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

Directions

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.

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