Deb's Cookbook
Back

Soups

Four Onion Soup

Yellow onion, red onion, leek and green onions sauteed in butter and simmered in canned beef broth and consomme, finished with Swiss and Parmesan toast.

Not this recipe — add a photo of yours.Photo: yvonne lee harijanto (CC0, via Wikimedia Commons)

Cook
45 min
Servings
6
Source
Greg Schwaninger - Deb Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 1 medium yellow onion
  • 1 medium red onion
  • 1 medium leek (white portion only)
  • 5 green onions with tops
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 cans (14 1/2 ounces each) beef broth
  • 1 can (10 1/2 ounces) beef consomme
  • 1 teaspoon Worcestershire sauce
  • 1 cup (4 ounces) shredded Swiss cheese
  • 6 slices French bread
  • 6 tablespoons grated Parmesan cheese

Directions

  1. Slice all the onions 1/4 inch thick.
  2. In a 3-quart pan over medium heat, saute the onions and garlic in butter (15 minutes).
  3. Add the remaining ingredients except the cheese and bread. Simmer 30 minutes.
  4. Sprinkle 1 tablespoon Swiss cheese in each of 6 bowls. Fill with soup, top with bread and the remaining cheese.
  5. Broil until the cheese melts.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.