FOUR-ONION SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 medium yellow onion
  • 1 medium red onion
  • 1 medium leek (white portion only)
  • 5 green onions with tops
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground nutmeg
  • 1 cup (4 ounces) shredded Swiss cheese
  • 6 slices French bread (3/4 inch thick), toasted
  • 6 tablespoons grated Parmesan cheese, optional

Directions

  • Slice all onions 1/4 in. thick. In a large 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.
  • Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired.
  • Broil 6-8 in. from the heat or until cheese melts. Serve immediately

Notes

from TOH

Categories: Soup  Soup  Stove  Vegetable 

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