| 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 <taillon@ACCESS.MOUNTAIN.NET>
Date: Mon, 30 Dec 1996 20:48:15 -0500
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