Four-onion soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Yellow onion |
| 1 | medium | Red onion |
| 1 | medium | Leek (white portion only) |
| 5 | Green onions with tops | |
| 1 | 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 |
Directions
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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