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Four-Onion Soup

Source of Recipe

From "Taste of Home: Farm to Table Cookbook"


Recipe Introduction

"This mellow, rich-tasting onion soup is such a mainstay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's very special."

List of Ingredients

◦ 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
◦ 2 cans (14 � ounces each) beef broth
◦ 1 can (10 � ounces) condensed beef consomm�, undiluted
◦ 1 teaspoon Worcestershire sauce
◦ � teaspoon ground nutmeg
◦ 1 cup shredded Swiss cheese
◦ 6 slices French bread (� inch thick), toasted
◦ 6 tablespoons grated Parmesan cheese, optional


Recipe

Slice all onions and leek � inch thick. In a large saucepan over medium-low heat, saut� onions, leek and garlic in butter about 15 minutes or until tender and golden, stirring occasionally. Add broth, consomm�, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Sprinkle 1 tablespoon of Swiss cheese in the bottom of six ovenproof 8-ounce bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with the remaining Swiss cheese and, if desired, Parmesan cheese.

Broil 6 to 8 inches from the heat until cheese melts.
Serve immediately.

Makes 6 servings