Tomato-onion Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 2 (14 1/2 ounce) cans italian-style stewed tomatoes, undrained
• 1/4 cup butter
• 4 large onions, chopped (approximately 2 1/2 lbs)
• 4 (10 1/2 ounce) cans beef consomme, undiluted
• 1/2 cup dry sherry or 1/2 cup wine
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 8 slices french bread (3/4 inch thick) or 8 slices sourdough bread (3/4 inch thick)
• 3 cups shredded italian cheese blend
• 1/2 cup freshly grated parmesan-romano cheese mix

Recipe

• 1 process tomatoes in a food processor until smooth. scrape down sides frequently.
• 2 melt butter in a heavy pot over medium-high heat. add onions and cook until golden brown. stir in pureed tomatoes, beef consomme', wine, rosemary & oregano.
• 3 bring to a boil. reduce the heat and simmer for 10 minutes, stirring occasionally.
• 4 ladle the soup into 8 ovenproof bowls, top with bread slices and sprinkle evenly with the cheeses. broil 5-6 inches from the heat until cheese is evenly browned and bubbly.