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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. Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov 96 From: The Taillons
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (72%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 31.2mg||10 %|
|Sodium 103.9mg||4 %|
|Potassium 114.8mg||3 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.8g|
|Protein 7.8g||11 %|
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Calories per serving: 184
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