Tomato-Onion Soup

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Southern Living


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2 (14 1/2-ounce) cans Italian-style stewed tomatoes, undrained

1/4 cup butter

4 large white onions, chopped (about 2 1/2 pounds)

4 (10 1/2-ounce) cans beef consommé, undiluted

1/2 cup dry sherry

1/2 teaspoon dried rosemary

1/2 teaspoon dried oregano

8 (3/4-inch-thick) French or sourdough bread slices

3 cups (12 ounces) shredded Italian three-cheese blend

1/2 cup freshly grated Parmesan-Romano cheese

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