Red Onion Romano Soup

• 2 large bermuda onions, sliced into rings
• 4 tablespoons olive oil
• 6 cups water
• dried tarragon (a few generous shakes)
• salt & pepper (to taste)
• fresh grated romano cheese (optional) or parmesan cheese (optional) or asiago cheese (optional)

1. Set water to boil.
2. Pan-fry the onions in olive oil in a deep skillet until golden brown and caramelized.
3. Add boiling water to skillet and add tarragon.
4. Simmer on medium for 20 minute.
5. Add salt & pepper to taste.
6. Put cheese in the bottom of each bowl and pour soup over it.

bermuda onions, olive oil, water, tarragon, salt, romano cheese

Taken from www.food.com/recipe/red-onion-romano-soup-239204 (may not work)