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Four-Onion Soup

 Four-Onion Soup
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
6 ServingsPrep: 35 min. Cook: 50 min.

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

  • 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.
  • 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.
  • Broil 6-8 in. from the heat or until cheese melts. Serve immediately.

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Four-Onion Soup (continued)

Directions (continued)

  • Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 197 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 783 mg sodium, 18 g carbohydrate, 2 g fiber, 10 g protein.