• 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 or margarine
  • 2 cans (14-1/2 oz. each) beef broth
  • 1 can (10-1/2 ozs) beef consomme
  • 1 teaspoon Worcesteshire sauce
  • 1/2 teaspoon ground nutmeg
  • 1 cup (4 ozs) 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 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, consumme, 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 until cheese melts. Serve immediately. Yield: 6 servings

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Submitted 6/13/05.
Source: Taste of Home Oct/Nov '96(M. Adams)
Submitted By: Tammy Fontenot
Four-Onion Soup