Ingredients:
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1/4 cup butter
4 large white onions, chopped ( approximately 2 1/2 lbs)
4 (10 1/2 ounce) cans beef consomme, undiluted
1/2 cup dry sherry or 1/2 cup white wine
1/2 teaspoon dried rosemary
1/2 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
1/2 cup freshly grated parmesan-romano cheese mix
Directions:
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.
Servings: 8
Time preparation: 20 min.
Time total: 70 min.