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Title: Four-Onion Soup
Yield: 6 Servings

Ingredients

      1 md yellow onion
      1 md red onion
      1 md leek (white portion only)
      5    green onions with tops
      1    clove garlic, minced
      2 tb butter or margarine
      2 cn (14.5 oz) beef broth
      1 cn (10.5 oz) beef consomme
      1 ts worcestershire sauce
    1/2 ts ground nutmeg
      1 c  shredded swiss cheese
      6 sl french bread (3/4 inch
           -thick), toas; ted
      6 tb grated parmesan cheese

Instructions

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, consomme, Worcestershire sauce
and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Sprnkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz.
bowls. Ladle hot soup into bowls. Top with a slice of bread. Sprinkle with
remaining Swiss cheese and Parmesan cheese if desired. Broil until cheese
melts. Serve immediately.
Posted to EAT-L Digest 29 Dec 96

Recipe by: Taste of Home Oct/Nov '96

From: The Taillons

Date: Mon, 30 Dec 1996 20:48:15 -0500

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