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Four-Onion Soup
Recipe By : Taste of Home Oct/Nov '96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
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1 med yellow onion
1 med red onion
1 med leek (white portion only)
5 green onions with tops
1 clove garlic -- minced
2 tbsp butter or margarine
2 14.5 oz cans beef broth
1 10.5 oz can beef consomme
1 tsp worcestershire sauce
1/2 tsp ground nutmeg
1 c shredded swiss cheese
6 slices French Bread (3/4 inch thick) -- toasted
6 tbsp grated Parmesan cheese
Slice all onions 1/4 inch thick. In a 3-qt. 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. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six
oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top with a slice of
bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if
desired. Broil until cheese melts. Serve immediately.
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