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1. Saute the onions in butter in a medium saucepan over medium heat until tender.
2. Add the pressed garlic and cook until fragrant, which takes about 1 to 2 minute.
3. Add the consommé, broth and Worcestershire sauce and bring to a boil, boiling for 1 minute.
4. Place a 1/4 cup of cheese in the bottom of 4 ovenproof soup bowls.
5. Fill the bowls up with the soup mixture, leaving room for the bread.
6. Place a piece of toasted bread on top.
7. Top evenly with the remaining cheese.
8. Broil until the cheese is melted and bubbly.
9. Serve immediately.
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