Ingredients:
2 tablespoons olive oil
4 cups sliced onions
5 cups beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
Salt and pepper, to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese
Instructions:
Melt butter with olive oil in an 8-quart stock pot over medium heat. Add sliced onions and stir continuously until tender and translucent, without browning.
Add beef broth, dry sherry, and thyme. Season with salt and pepper. Let the soup simmer for 30 minutes.
Preheat the oven’s broiler.
Ladle the soup into oven-safe bowls and top each with a slice of bread. Break the bread into pieces if preferred.
Place a slice of provolone, half a slice of diced Swiss, and 1 tablespoon of grated Parmesan cheese on each bread slice.
Arrange the bowls on a cookie sheet and broil for 2-3 minutes, or until the cheese is bubbly and golden.
Serve hot and enjoy!
Servings: 4