4 Cups Sliced Onions
4 (10.5 oz) cans beef broth
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
1 (1 pound) loaf French Bread, sliced
6 slices provolone cheese
3/4 cup diced swice chees
1/4 cup grqated Parmesan cheese


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.

Add beef stock, sherry, and thyme.  Season with salt and pepper,
simmer for 30 minutes.

Ladle soup into individual oven safe serving bowls and place one slice
of bread on top.  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 broid until cheese bubles and browns
slightly.