Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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 Nutrition

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.
Most Helpful

4 5

This was a very good soup. I cut the recipe in half and used only about 1/2 to 3/4 of an onion, added a small minced clove of garlic and when I went to the cupboard I was out of beef consomme and beef broth (which I know would have made the soup a little richer) so I used some homemade chicken broth instead. It worked out just fine. I didn't put the bread on it because I put the soup in containers and we went and sat down at the ocean enjoying the soup and a half of a ham sandwich. I will definately make this again but might try adding some cream to it. Made for My3Chefs Nov. 2009.

4 5

I gave this recipe 4 stars because I am assuming the 3 cups Italian three cheese blend is a typo. It is not needed and adds way too much sodium and calories. I also used fresh rosemary and oregano. I found this to be a nice "take" on French onion soup. It was delicious and herb-y. You can also use a little less butter at the beginning if you want.