Tomato-onion Soup

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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2 (14 1/2ounce) cans Italian-style stewed tomatoes, undrained
• 1⁄4 cup butter
• 4  large  white onions, chopped (approximately 2 1/2 lbs)
• 4 (10 1/2ounce) 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.