- 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
Melt butter and oil in an 8 quart pot on medium heat, sauté onions stirring constantly until tender and translucent. DO NOT BURN.
Add broth, sherry, thyme, salt and pepper, simmer for 30 minutes.
Ladle soup into oven proof bowls, place 1 slice of French bread on top, layer provolone and Parmesan cheese on top.
Place bowls on a cookie sheet and place under broiler until cheeses are melted and bubbly.