French onion soup

• ½ cup unsalted butte
• 2 tablespoons olive oil
• 4 cups sliced onions
• 5 cups beef broth
• 2 tablespoons dry sherry
• 1 teaspoon dried thyme
• 1 pinch salt and pepper to taste
• 4 slices French bread
• 4 slices provolone cheese
• 2 slices Swiss cheese, diced
• ¼ cup grated Parmesan cheese

Gather all ingredients. Various ingredients for French onions soup in bowls and on plates.

Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions. Sliced raw onions in melted butter bring stirred together in a stock pot.

Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler. Onions, beef broth, and seasonings being cooked in a stock pot.

Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Three oven-safe soup crocks with French onion broth, sliced bread, and unmelted cheese resting on a baking pan.

Place bowls on a cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes. Overhead of French onion soup in individual soup crocks, each with a slice of bread with melted cheese on top.

Serve hot and enjoy! a high angle view of three bowls of French onion soup fresh out of the oven on a baking sheet