Four Onion Soup

• 1 medium yellow onion
• 1 medium red onion
• 1 medium leek (white only)
• 5 green onions with tops
• 1 clove garlic, minced
• 2 Tbsp. butter
• 2 cans (14 1/2 oz.) beef broth
• 1 (10 1/2 oz.) can consomme
• 1 tsp. Worcestershire sauce
• 1/2 tsp. ground nutmeg
• 1 c. shredded Swiss
• 6 slices French bread, toasted
• 6 Tbsp. grated Parmesan

1. Slice onions 1/4-inch thick. In a 3-quart 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 Swiss cheese in bottom of 6 ovenproof 8-ounce bowls.
2. Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss and Parmesan cheese, if desired; broil until cheese melts. Serve immediately.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21756 (may not work)