Four-Onion Soup

1 med yellow onion

1 med red onion

1 med leek (white portion only)

5 green onions with tops

1 clove garlic -- minced

2 tbsp butter or margarine

2 14.5 oz cans beef broth

1 10.5 oz can beef consomme

1 tsp worcestershire sauce

1/2 tsp ground nutmeg

1 c shredded swiss cheese

6 slices French Bread (3/4 inch thick) -- toasted

6 tbsp grated Parmesan cheese

Slice all onions 1/4 inch 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. Sprnkle 1 tablespoon of Swiss cheese in the bottom of six oven-proof 8-oz. bowls. Ladle hot soup into bowls. Top with a slice of bread. Sprinkle with remaining Swiss cheese and Parmesan cheese if desired. Broil until cheese melts. Serve immediately.