Four-Onion Soup

Name: Four-Onion Soup
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 shredded Swiss cheese; 6 slices French bread (3/4 inch thick), toasted; 6 tablespoons grated Parmesan cheese, optional

13 ingredients

3 steps

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 shredded Swiss cheese
6 slices French bread (3/4 inch thick), toasted
6 tablespoons grated Parmesan cheese, optional

Directions

1

Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2

Sprinkle 1 tablespoon of Swiss cheese in the bottom of six ovenproof 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.
3

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