- 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
- 1/4 cup grated Romano cheese
- salt and pepper to taste
- 8 slices French bread, toasted
- 1/2 cup shredded Gruyere cheese
- In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.
- Pour in beef broth and consomme and simmer 10 minutes.
- Preheat oven broiler.
- 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.
- Place bowls under broiler until cheese melts.
03/08/2017
recipepes.com
French Onion Soup X, recipe
PT15M
PT1H
5
455 calories