Tomato-onion Soup

• 2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
• 14 cup butter
• 4 large white onions, chopped (approximately 2 1/2 lbs)
• 4 (10 1/2 ounce) cans beef consomme, undiluted
• 12 cup dry sherry or 12 cup white wine
• 12 teaspoon dried rosemary
• 12 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
• 12 cup freshly grated parmesan-romano cheese mix

1. Process tomatoes in a food processor until smooth.
2. Scrape down sides frequently.
3. Melt butter in a heavy pot over medium-high heat.
4. Add onions and cook until golden brown.
5. Stir in pureed tomatoes, beef consomme', wine, rosemary & oregano.
6. Bring to a boil.
7. Reduce the heat and simmer for 10 minutes, stirring occasionally.
8. Ladle the soup into 8 ovenproof bowls, top with bread slices and sprinkle evenly with the cheeses.
9. Broil 5-6 inches from the heat until cheese is evenly browned and bubbly.

italianstyle stewed, butter, white onions, beef consomme, sherry, rosemary, oregano, bread, italian cheese

Taken from www.food.com/recipe/tomato-onion-soup-113955 (may not work)