Melt butter in a large saucepan over medium-low heat. Sauté all onions and garlic, stirring occasionally, until tender and golden, about 15 minutes. Add broth, consommé, Worcestershire sauce and nutmeg; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Sprinkle one tablespoon Swiss cheese into each of 6 oven-proof soup bowls. Ladle soup into bowls; top each with a slice of toasted bread. Sprinkle bread with remaining Swiss and Parmesan. Broil until cheese is melted; serve right away.
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