Four Onion Soup - cooking recipe

Ingredients

1 medium yellow onion
1 medium red onion
1 medium leek (white only)
5 green onions with tops
1 clove garlic, minced
2 Tbsp. butter
2 cans (14 1/2 oz.) beef broth
1 (10 1/2 oz.) can consomme
1 tsp. Worcestershire sauce
1/2 tsp. ground nutmeg
1 c. shredded Swiss
6 slices French bread, toasted
6 Tbsp. grated Parmesan

Preparation

Slice onions 1/4-inch thick. In a 3-quart 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. Sprinkle 1 tablespoon Swiss cheese in bottom of 6 ovenproof 8-ounce bowls.
Ladle hot soup into bowls. Top each with a slice of bread. Sprinkle with remaining Swiss and Parmesan cheese, if desired; broil until cheese melts. Serve immediately.