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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 tb Butter or margarine
2 cn (14.5 oz) beef broth
1 cn (10.5 oz) beef consomme
1 ts Worcestershire sauce
1/2 ts Ground nutmeg
1 c Shredded swiss cheese
6 sl French Bread (3/4 inch thick), toasted
6 tb Grated Parmesan cheese

Slice all onions 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 a boil. Reduce heat; cover and simmer for 30 minutes. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. 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.

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