Traditional French Onion Soup

Master a classic!

4 c. sliced onions
4 10.5-oz. cans beef broth
1/2 c. unsalted butter
2 tbsps. olive oil
2 tbsps. dry sherry (optional)
1 tsp. dried thyme
Salt and pepper to taste
1 (1 lb.) loaf French bread, sliced
6 slices provolone cheese
3/4 c. diced Swiss cheese
1/4 c. grated Parmesan cheese

Melt butter in an 8-quart stockpot on medium heat. Add olive oil and stir. Add onions and stir continually until tender and translucent. Do not brown onions.

Add beef stock, sherry and thyme. Season with salt and pepper. Simmer 30 minutes.

Ladle soup into individual oven-safe serving bowls, and place one slice of bread (or pieces of bread) on top. On top of bread, layer cheese a slice of provolone and 1/2 slice diced Swiss, then top with Parmesan. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.

Serves 4-6.