French Onion Soup

1. In an 8-quart stockpot, melt butter and olive oil on medium heat. Then, add in the onions and keep stirring until they become translucent and tender. Make sure the onions are not browning.
2. Once the onions are tender, add in the beef broth, sherry, and thyme. Season with salt and pepper, and let it simmer for 30 minutes.
3. Heat the oven broiler.
4. With a ladle, pour the soup into oven safe bowls and put one slice of bread on top of each bowl, if you want, you can break the bread into bite-sized pieces. On top of the bread, add a slice of the provolone cheese, ½ slice diced Swiss cheese, and 1 tablespoon of parmesan cheese. Place the bowls on a baking sheet and broil it in the oven until the cheese starts to brown and bubble.

Trivia

• The traditional cheese used on French Onion Soup is aged Gruyere.
• This soup originated from Paris, France.

Most of the times, people like to eat croutons or a baguette with this soup.