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.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
213 Calories
Recipe Instructions
Step 1
Preheat oven broiler.
Step 2
In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
Step 3
Pour in beef broth and consomme and simmer 10 minutes.
Step 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.
Step 5
Place bowls under broiler until cheese melts.
Ingredients
2 tablespoons butter
salt and pepper to taste
¼ cup grated Romano cheese
½ cup shredded Gruyere cheese
1 (10.5 ounce) can beef consomme
2 pounds yellow onions, halved and sliced 1/2 inch thick
