Email to Cat      

Four-Onion Soup

Source of Recipe

From "Taste of Home: Farm to Table Cookbook"


Recipe Introduction

"This mellow, rich-tasting onion soup is such a mainstay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's very special."

List of Ingredients

â—¦ 1 medium yellow onion
â—¦ 1 medium red onion
â—¦ 1 medium leek (white portion only)
â—¦ 5 green onions with tops
â—¦ 1 clove garlic, minced
â—¦ 2 tablespoons butter
â—¦ 2 cans (14 ½ ounces each) beef broth
â—¦ 1 can (10 ½ ounces) condensed beef consommé, undiluted
â—¦ 1 teaspoon Worcestershire sauce
â—¦ ½ teaspoon ground nutmeg
â—¦ 1 cup shredded Swiss cheese
â—¦ 6 slices French bread (¾ inch thick), toasted
â—¦ 6 tablespoons grated Parmesan cheese, optional


Recipe

Slice all onions and leek ¼ inch thick. In a large saucepan over medium-low heat, sauté onions, leek and garlic in butter about 15 minutes or until tender and golden, stirring occasionally. Add broth, consommé, 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 ovenproof 8-ounce bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with the remaining Swiss cheese and, if desired, Parmesan cheese.

Broil 6 to 8 inches from the heat until cheese melts.
Serve immediately.

Makes 6 servings