Four Onion Soup

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 consommé, 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

Slice all onions 1/4 inch thick. In a large saucepan over medium-low heat, sauté onions and garlic in butter for 15 minutes or until tender and golden, stirring occasionally. Add broth, consommé, 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 ovenproof 8-ounce bowls. Ladle hot soup into bowls. Top with a slice of bread. Sprinkle with Swiss and Parmesan cheeses. Broil 6–8 inches from the heat or until cheese melts. Serve immediately.

Yield: 6 servings