2 Tablespoons butter
2 pounds yellow onions, halved and sliced
4 cans beef broth (14 oz)
1 can beef consomme
1/4 Cup Romano Cheese, grated
salt and pepper to taste
Melt the butter ina heavy-bottomed pot and saute onions over medium low heat until they soften and turn golden brown. Keep stirring so they don't burn. Add beef stock and simmer for 10 minutes. Whisk grated cheese into soup and season with salt and pepper.
Pour into ovenproof soup crocks. Top with toasted sliced French bread and grated cheese (Gruyere, Mozzarella, Swiss or Parmesan). Broil until cheese melts and remove from oven.
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