How to make it

  • Slice all onions 1/4 in. 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. 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.

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