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 tablespoons butter
• 2 cans (14-1/2 ounces each) beef broth
• 1 can (10-1/2 ounces) condensed beef consomme, undiluted
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground nutmeg
• 1 cup shredded Swiss cheese
• 6 slices French bread (3/4 inch thick), toasted
• 6 tablespoons grated Parmesan cheese, optional

1. Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Sprinkle 1 tablespoon of Swiss cheese in the bottom of six ovenproof 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.
3. Broil 6-8 in. from the heat until cheese melts. Serve immediately.

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

Taken from www.tasteofhome.com/recipes/four-onion-soup/ (may not work)