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Four-Onion Soup




Source of Recipe


Taste of Home


List of 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


Recipe



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.