French Onion Soup

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1/2 cup unsalted butter

2 tablespoons olive oil

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

1 (1 pound) loaf French

bread, sliced

6 slices provolone cheese

3/4 cup diced Swiss cheese

1/4 cup grated Parmesan cheese

Instructions:

1. In 8 quart pot over medium heat, melt butter.

2. Add olive oil and stir.

3. Add onions and stir until tender. Do not brown onions.

4. Add beef stock, sherry and thyme. Season with salt and pepper

5. Simmer for 30 minutes.

6. Divide soup into six, oven-safe, bowls.

7. Place one slide of bread on top of soup in each bowl.

8. Place a slice of provolone on top of bread. Top with diced swiss cheese and grated parmesan cheese.

9. Place soup bowls on cookie sheet and place under broiler until cheese bubbles and browns slightly.

Serves 6

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