| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Swiss | Not, Sent | 6 | Servings |
INGREDIENTS
| 1 | md | Yellow onion |
| 1 | md | Red onion |
| 1 | md | Leek (white portion only) |
| 5 | Green onions with tops | |
| 1 | Clove garlic, minced | |
| 2 | tb | Butter or margarine |
| 2 | cn | (14.5 oz) beef broth |
| 1 | cn | (10.5 oz) beef consomme |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Ground nutmeg |
| 1 | c | Shredded swiss cheese |
| 6 | sl | French Bread (3/4 inch thick), toasted |
| 6 | tb | Grated Parmesan cheese |
INSTRUCTIONS
Slice all onions 1/4 inch thick. In a 3-qt. 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. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. Broil until cheese melts. Serve immediately. Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov '96 From: The Taillons <[email protected]> Date: Mon, 30 Dec 1996 20:48:15 -0500
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