Four Onion Soup

• 1 medium yellow onion
• 1 medium red onion
• 1 medium leek, white portion only
• 5 green onions with tops
• 1 minced garlic clove
• 2 tablespoons butter or 2 tablespoons margarine
• 2 (14 1/2 ounce) cans beef broth
• 1 (10 1/2 ounce) can beef consomme
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground nutmeg
• 1 cup shredded swiss cheese
• 6 slices toasted French bread
• 6 tablespoons grated parmesan cheese (optional)

1. Slice all onions 1/4 inch thick.
2. In a 3 quart saucepan over medium heat, saute onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally.
3. Add broth, consomme, worcestershire sauce and nutmeg and bring to a boil. Reduce heat, cover and simmer for 30 minutes.
4. Sprinkle 1 Tbls. of swiss cheese in the bottom of six overproof 8 oz. bowls.
5. Ladle hot soup into bowls and top each with a slice of bread.
6. Sprinkle with remaining Swiss cheese and parmesan cheese.
7. Broil until cheese melts.
8. Serve immediately.

yellow onion, red onion, only, green onions, garlic, butter, beef broth, beef consomme, worcestershire sauce, ground nutmeg, swiss cheese, bread, parmesan cheese

Taken from www.food.com/recipe/four-onion-soup-140845 (may not work)