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French Onion Soup IX
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Caramelized onions simmered in butter, rich beef broth, and savory Romano cheese, served with cheesy toast.
Ingredients:
  • 2 tablespoons butter
  • 2 pounds yellow onions, halved and sliced 1/2 inch thick
  • 4 (14 ounce) cans beef broth
  • 1 (10.5 ounce) can beef consomme
  • 0.25 cup grated Romano cheese
  • salt and pepper to taste
  • 8 slices French bread, toasted
  • 0.5 cup shredded Gruyere cheese
Instructions:
  • In a large pot over low heat, melt butter until golden. Add onions and cook until soft and caramelized, 15 to 30 minutes.
  • Add the beef broth and consomme, then simmer for 10 minutes.
  • Turn up the oven broiler to get it nice and hot.
  • Gently blend Romano cheese into the soup, then add a pinch of salt and pepper for seasoning. Ladle the soup into 8 ovenproof bowls and garnish each with toasted bread slices and grated Gruyere cheese.
  • Broil until the cheese is bubbling and golden brown.

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