French Onion Soup IX - Recipook
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.
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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
- 1/4 cup grated Romano cheese
- salt and pepper to taste
- 8 slices French bread, toasted
- 1/2 cup shredded Gruyere cheese
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