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
- Process tomatoes in a food processor until smooth.
- Scrape down sides frequently.
- 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.
- Bring to a boil.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- 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.
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)