Zuppa Di Pomodori Cipolle (tomato Onion Soup)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 6 cups beef broth
• 6 cups tomato juice
• 8 fresh home-grown tomatoes (or 1 28 oz. can tomatoes)
• 6 medium yellow onions
• 3 -4 garlic cloves, minced
• 1 tablespoon fresh basil (or 1 teaspoon dried)
• 1 tablespoon fresh parsley (or 1 teaspoon dried)
• 1/2 tablespoon fresh rosemary (or 1/2 teaspoon dried)
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 1 loaf crusty italian bread, sliced into 1-1/4-inch chunk (*see note)
• 2 cups mozzarella cheese, shredded
• salt & pepper

Recipe

• 1 slice tomatoes in quarters.
• 2 thinly slice onions (about 1/4").
• 3 in large kettle, mix the following: beef broth, tomato juice, tomatoes, onions, garlic and herbs (basil, parsley, rosemary & oregano). bring to a boil, lower heat and allow to simmer for approximately 25-30 mjnutes. add salt and pepper to taste.
• 4 place 6 individual, oven-proof serving bowls onto baking sheet(s) - this will aide in placing and removing bowls from oven. place a chunk of bread into each of the 6 individual, oven-proof serving bowls. ladle soup over bread and top with mozzarella cheese.
• 5 bake at 350 degrees for about 10 minutes, or until cheese is melted and nice bubbles begin to form. carefully remove from oven.
• 6 *note: keep in mind the size of your serving bowls when you purchase and/or slice the bread. for example, if using an italian panne bread, slice the bread in half from top to bottom, then slice vertically into 1-1/4" slices (or you may not want your chunk of bread that big, depending on the size of your bowls). if using a baguette, you need only slice the bread the thickness you desire. you get the idea, right?.
• 7 you can serve this with a crisp green salad or as a prelude to any meal. great to serve company or for dinner parties!