Four-onion soup

Yield: 6 Servings

Measure Ingredient
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

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