Italian Onion Soup - Zuppa Di Cipolle Al Percorino

• 5 tablespoons butter
• 3 pounds sweet onions, sliced thin
• 1 teaspoon marjoram
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup Marsala wine
• 1 tablespoon tomato paste
• 4 cups beef broth
• Romano cheese
• 1/2 baguette, sliced on diagonal, 1/2 inch thick olive oil
• freshly ground pepper

1. Melt butter in large pot over medium heat. Add onions and stir to coat.
2. Sprinkle with marjoram, salt and pepper. Reduce heat and cook uncovered on low for 45 minutes, stirring occasionally, or until onions are soft and
3. golden.
4. Increase heat to medium high, add wine, stir and cook 2 minutes.
5. In small bowl, combine tomato paste and 1/4 cup beef broth; add to onions and stir. Add remaining broth and cook partially covered on low for 45 minutes.
6. Prepare Crostini di Pepe
7. Brush baguette slices on both sides with olive oil. Sprinkle tops with freshly ground pepper.
8. Place in single layer on ungreased baking sheet. Bake at 375 degrees for 7 minutes; turn and bake an additional 5 minutes.
9. Cool completely. Store in zip bag. Place a crostini slice in the bottom of a shallow bowl and spoon soup atop.
10. Sprinkly generously with Romano Cheese

butter, sweet onions, marjoram, salt, pepper, marsala wine, tomato paste, beef broth, romano cheese, baguette, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/italian-onion-soup-zuppa-di-cipolle-al-percorino-52862071 (may not work)