Recipe by Julie in TX
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.
Top Review by mama smurf
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.
- 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 See How It's Made
- 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.