Ingredients
1 medium yellow onion1 medium red onion1 medium leek (white portion only)5 green onions with tops1 garlic clove, minced2 tablespoons butter2 cans (14-1/2 ounces each) beef broth1 can (10-1/2 ounces) condensed beef consomme, undiluted1 teaspoon Worcestershire sauce1/2 teaspoon ground nutmeg1 cup shredded Swiss cheese6 slices French bread (3/4 inch thick), toasted6 tablespoons grated Parmesan cheese, optional
Preparation
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.
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.
Broil 6-8 in. from the heat until cheese melts. Serve immediately.
