Four-Onion Soup
TOTAL TIME: Prep: 35 min. Cook: 50 min.
YIELD: 6 servings.
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
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1 medium yellow onion
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1 medium red onion
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1 medium leek (white portion only)
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5 green onions with tops
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1 garlic clove, minced
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2 tablespoons butter
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2 cans (14-1/2 ounces each) beef broth
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1 can (10-1/2 ounces) condensed beef consomme, undiluted
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1 teaspoon Worcestershire sauce
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1/2 teaspoon ground nutmeg
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1 cup shredded Swiss cheese
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6 slices French bread (3/4 inch thick), toasted
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6 tablespoons grated Parmesan cheese, optional
Directions
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1.
Slice all onions and leek 1/4 in. thick. In a large saucepan over medium-low heat, saute onions and garlic in butter until tender and golden, about 15 minutes, stirring occasionally. Add broth, consomme, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
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2.
Sprinkle 1 tablespoon of Swiss cheese in the bottom of 6 ovenproof 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.
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3.
Broil 6-8 in. from the heat until cheese melts. Serve immediately.
Nutrition Facts
1 cup: 197 calories, 10g fat (6g saturated fat), 29mg cholesterol, 783mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 10g protein.
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