Yield: 6 Servings
|1 medium||Yellow onion|
|1 medium||Red onion|
|1 medium||Leek (white portion only)|
|5 \N||Green onions with tops|
|1 \N||Clove garlic, minced|
|2 tablespoons||Butter or margarine|
|2 cans||(14.5 oz) beef broth|
|1 can||(10.5 oz) beef consomme|
|1 teaspoon||Worcestershire sauce|
|½ teaspoon||Ground nutmeg|
|1 cup||Shredded swiss cheese|
|6 slices||French Bread (3/4 inch thick), toasted|
|6 tablespoons||Grated Parmesan cheese|
Slice all onions ¼ 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.
Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov '96 From: The Taillons <taillon@...> Date: Mon, 30 Dec 1996 20:48:15 -0500