Four-Onion Soup

Prep :  35 minutes    Cook: 50 minutes     makes 6 servings

1            medium yellow onion
1            medium red onion
5            green onions with tops
1            medium leek (white portion only)
1            garlic clove , minced
2            tablespoons butter
2            cans (10-1/2 ounces each) beef broth
1            can (10-1/2 ounces) condensed beef consomme , undiluted
1            teaspoon Worcestershire sauce
1/2         teaspoon ground nutmeg
1            cup (4 ounces) chredded Swiss cheese
6            slices French bread (3/4-inch thick) toasted
6            tablespoons grated Parmesan cheese , optional *

1 .      Slice all onions  and leek 1/4-inch thick . In a large  saucepan , cook onions , leek and garlic in butter over medium-low heat  for 15 minutes  or until tender  and golden , stirring occasionally . Add the broth , consomme , Worcestershire sauce  and nutmeg , bring to a boil  . Reduce heat  ; cover and simmer  for 30 minutes .
2 .        Sprinkle  1 tablespoon of  Swiss cheese  in the bottom  of six oven-proof 8 ounce bowls . Top each  with a slice  of bread  . Sprinkle  with remaining  Swiss cheese  and Parmesan  cheese if desired . Broil 6 to 8-inches  from the heator until chesse melts . Serve immediately .

This mellow rich-tasting  onion soup  will be a mainstay  for your family . Topped with toasted French bread  and melted cheese  , it special to serve to guests .