Ingredients:
- 1/2 cup butter (unsalted if you have it)
- 2 Tablespoons olive oil
- 4 cups sliced onion
- 4 cans beef broth (10.5 ounce size)
- 2 Tablespoons dry sherry or red wine
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 slices French bread, toasted firm
- 4 slices provolone
- 2 slices Swiss cheese
- 1/4 cup grated Parmesan cheese
Directions:
- Melt butter with olive oil on medium heat. Add onions and stir until tender and translucent but not browned
- Add beef broth, sherry or wine, and thyme. Season with salt and pepper. Simmer 45 minutes.
- Ladle soup into French onion soup crocks and place one slice of bread on top of each bowl. Add one slice Provolone cheese per bowl, 1/2 slice Swiss cheese, and 1 Tablespoon Parmesan cheese.
- Place bowls on a cookie sheet and broil on high until cheese bubbles and lightly browns.