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Tomato-Onion Soup

Yield Makes 8 servings
This soup has an herby-tomato flavor that gives it an Italian flair.


  • 2 (14 1/2-ounce) cans Italian-style stewed tomatoes, undrained
  • 1/4 cup butter
  • 4 large white onions, chopped (about 2 1/2 pounds)
  • 4 (10 1/2-ounce) cans beef consommé, undiluted
  • 1/2 cup dry sherry
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 8 (3/4-inch-thick) French or sourdough bread slices
  • 3 cups (12 ounces) shredded Italian three-cheese blend
  • 1/2 cup freshly grated Parmesan-Romano cheese

How to Make It

  1. Process tomatoes in a blender or food processor until smooth, stopping to scrape down sides.

  2. Melt 1/4 cup butter in a Dutch oven over medium-high heat; add onions, and cook, stirring often, 30 to 40 minutes or until golden brown. Stir in pureed tomatoes, beef consommé, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 10 minutes.

  3. Ladle soup into 8 ovenproof bowls; top with bread slices, and sprinkle evenly with cheeses.

  4. Broil, 5 1/2 inches from heat, 3 minutes or until cheese is browned and bubbly.