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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I love soup on a frosty winter day. We have just had 13 inches of snow and this was a tasty treat. I didn't have dry sherry, so I used a white wine instead. 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:
1. Process tomatoes in a food processor until smooth. Scrape down sides frequently.
2. 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.
3. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally.
4. 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.
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