column_text title=”Method of Preparation” disable_pattern=”true” align=”left” margin_bottom=”0″]

1. Sauté the shortening in olive oil until transparent.
2. Add the onion and sauté the onion until transparent but not brown.
3. While sautéing the onions, boil tomatoes until soft enough to remove the skin.
4. Remove the skin, leaving the inner bulbs in tact.
5. Mix tomatoes in to onions and add the beef broth.
6. Let boil on low heat for 1 1/2 hours.
7. Season with salt and pepper.
8. Over low heat, stir in the grated cheese and amalgamated egg yolks.
9. Toast bread in the oven and put them into deep soup bowls.
10. Pour the soup over top of the bre
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