Ingredients
- 1/2 cup butter
- 2 tablespoons olive oil
- 4 cups sliced Vidalia onions
- 6 cups good low sodium beef broth
- 3 tablespoons sherry
- 1 teaspoon thyme
- Salt and pepper to taste
- 4 slices toasted French bread
- 1 slice provolone cheese
- 1/4 cup Parmesan cheese
Directions
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Step 1:
Melt butter and oil in an 8 quart pot on medium heat, sauté onions stirring constantly until tender and translucent. DO NOT BURN.
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Step 2:
Add broth, sherry, thyme, salt and pepper, simmer for 30 minutes.
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Step 3:
Heat broiler.
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Step 4:
Ladle soup into oven proof bowls, place 1 slice of French bread on top, layer provolone and Parmesan cheese on top.
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Step 5:
Place bowls on a cookie sheet and place under broiler until cheeses are melted and bubbly.