Tomato-Onion Soup

  1. Process tomatoes in a blender or food processor until smooth, stopping to scrape down sides.
  2. Melt 1/4 cup butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 30 to 40 minutes or until golden brown. Stir in pureed tomatoes, beef consomme, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes.
  3. Ladle soup into 8 ovenproof bowls; top with bread slices, and sprinkle evenly with cheeses.
  4. Broil, 5 1/2 inches from heat, 3 minutes or until cheese is browned and bubbly.

italianstyle stewed, butter, white onions, beef consommue, sherry, rosemary, oregano, bread slices, freshly grated parmesanromano cheese

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

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