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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. -Margaret Adams, Pacific Grove, California 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 (4 ounces) shredded swiss cheese |
6 slices french bread (3/4 inch thick), toasted |
6 tablespoons grated parmesan cheese, optional |
Directions:
1. Slice all onions 1/4 in. thick. In a large 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.
2. Sprinkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 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 or until cheese melts. Serve immediately. Yield: 6 servings.
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