Recipe: Four Onion Soup (red, white, green and leeks)

FOUR-ONION SOUP

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

Slice all onions and leeks 1/4-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 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 until cheese melts. Serve immediately.

Makes 6 servings
From: Annie, TX