1/2 cup unsalted butter
3 tablespoon olive oil
4 cups thinly sliced sweet/yellow onions
4 cans of (10.5) beef broth
2 tablespoons dry sherry
1 cup red wine
1 teaspoon flour (used rice flour for GF) optional
1 teaspoon dried thyme
salt and pepper to salt
slices of french bread or gluten free bread
slices of Gruyere cheese
slices of provolone
1/4 cup grated parm cheese
Melt butter with olive oil in stock pot. Add onions and turn the heat to low-medium.
Stir onions until tender and translucent about 30 minutes.
Add sherry and wine. Let it simmer until the alcohol smell is gone. For about 20 minutes
Add broth,thyme salt and pepper. Simmer for another 30 min.
If it is too watery add the teaspoon of flour
While waiting turn on the broiler
Laddle soup into oven safe serving bowls. Place one slice of bread (cut into cubes if you'd like) on each serving bowls. Top iw with some gruyere cheese, provolone cheese and grated parm cheese.
Place the bowls in the oven. Brown the cheese and serve hot!