Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.
Ingredients
- 2 tablespoons butter
- 2 pounds yellow onions , halved and sliced 1/2 inch thick
- 4 cans beef broth , 14 ounce
- 1 can beef consomme , 10.5 ounce
- 0.25 cups grated Romano cheese
- salt and pepper to taste
- 8 slices French bread , toasted
- 0.5 cups shredded Gruyere cheese
Instructions
-
1
In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
-
2
Pour in beef broth and consomme and simmer 10 minutes.
-
3
Preheat oven broiler.
-
4
Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.
-
5
Place bowls under broiler until cheese melts.
Nutrition Facts
Per serving
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