From the Kitchen of: Bonnie
Source:  http://soup.allrecipes.com/

 

4	cups	sliced onions
4	cans (10.5 oz.)	beef broth
1/2	cup	unsalted butter
2	tablespoons	olive oil
2	tablespoons	dry sherry (optional)
		salt and pepper to taste
1	teaspoon	dried thyme
1	loaf	French bread, sliced
6	slices	provolone cheese
3/4	cup	diced Swiss cheese
1/4	cup	grated Parmesan cheese

1.  Melt butter in an 8 quart stock pot on medium heat. Add olive oil and stir. Add onions and continually stir until tender and translucent. Do not brown the onions.
2.  Add beef stock, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
3.  Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top, (it can also be broken into pieces, whichever you prefer). Layer cheese on top of bread; placing a slice of provolone,1/2 slice diced Swiss and then Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.

Makes 5 servings