French Onion Soup IX

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 toasted bread
• 1/2 cup shredded Gruyere cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Melt the butter in a large heavy pot over medium heat. Add the sliced onions and cook, stirring often, for about 10 minutes until softened and golden.

2. Raise the heat to medium-high and cook 3 more minutes, stirring, until the onions are deeper brown at the edges without burning.

3. Pour in the beef broth and beef consomme and bring to a boil. Reduce the heat and simmer uncovered for 7 minutes. Season with salt and pepper to taste.

4. Preheat the broiler on high, about 500°F (260°C). Ladle the hot soup into 8 broiler-safe bowls or crocks set on a baking sheet.

5. Top each bowl with a slice of toasted French bread. Sprinkle with the grated Romano and shredded Gruyere cheese.

6. Broil 2 to 3 minutes, watching closely, until the cheese is melted and bubbling. Serve hot.