Ingredients
- 5 green onions with tops
- 2 onion (red)
- 1 leek
- 1 clove garlic (minced)
- 14 1/2 oz cans beef broth
- 10 1/2 oz beef consomme
- 1 c swiss cheese (shredded)
- 6 tbsp parmesan cheese (grated)
- 2 tbsp butter
- 1 tsp worcestershire sauce
- 1/2 tsp nutmeg (ground)
- 6 slices french bread
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.
