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Ingredients Jump to Instructions ↓

  1. 1 medium yellow onion

  2. 1 medium red onion

  3. 1 medium leek (white portion only)

  4. 5 green onions with tops

  5. 1 garlic clove, minced

  6. 2 tablespoons butter

  7. 2 cans (14-1/2 ounces each ) beef broth

  8. 1 can (10-1/2 ounces) condensed beef consomme, undiluted

  9. 1 teaspoon Worcestershire sauce

  10. 1/2 teaspoon ground nutmeg

  11. 1 cup (4 ounces) shredded Swiss cheese

  12. 6 slices French bread (3/4 inch thick), toasted

  13. 6 tablespoons grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  1. 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. Yield: 6 servings.

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