Four-Onion Soup

  Lunch

This mellow, rich-tasting onion soup is such a main-stay for our family that I felt compelled to share the recipe. Topped with toasted French bread and melted cheese, it's special to serve.

Four-Onion Soup

Average Rating: 4.636363

TOTAL TIME: Prep: 35 min. Cook: 50 min.
YIELD: 6 servings.

Ingredients

  • 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

Instructions

  • 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.

Nutrition Facts

1 cup: 197 calories, 10g fat (6g saturated fat), 29mg cholesterol, 783mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 10g protein.

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