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 .
