Recipe - Four-Onion Soup

1 md Yellow onion
1 md Red onion
1 md Leek (white portion only)
5 Green onions with tops
1 Clove garlic, minced
2 tablespoon Butter or margarine
2 cn (14.5 oz) beef broth
1 cn (10.5 oz) beef consomme
1 teaspoon Worcestershire sauce
One half teaspoon Ground nutmeg
1 cup Shredded swiss cheese
6 sl French Bread (Three fourths inch
thick), toasted
6 tablespoon Grated Parmesan cheese

Slice all onions One fourth inch thick. In a 3qt. saucepan over mediumlow 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 ovenproof 8oz.
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 EATL Digest 29 Dec 96

Recipe by: Taste of Home Oct/Nov '96

From: The Taillons taillon@ACCESS.MOUNTAIN.NET

Date: Mon, 30 Dec 1996 20:48:15 0500