• 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:

1. Melt butter with olive oil on medium heat.  Add onions and stir until tender and translucent but not browned
2. Add beef broth, sherry or wine, and thyme.  Season with salt and pepper.  Simmer 45 minutes.
3. 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.
4. Place bowls on a cookie sheet and broil on high until cheese bubbles and lightly browns.

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