6 c. sliced onions 4 tbsp. butter 1 tbsp. olive oil 2 sprigs thyme, plus extra for serving 80 oz. beef broth 1 tbsp. sherry 1 tbsp. Worcestershire sauce salt, pepper, onion & garlic powder to taste 8 slices of French bread 16 slices cheese - we used provolone, but gruyere is typically used for this recipe
Heat butter and olive in a large pot; add onions, thyme and seasoning.
Cook for 30-40 minutes until onions are soft. Be sure to stir onions frequently so they don’t burn.
Add beef broth and additional seasoning if needed. Continue cooking for 30 minutes.
Preheat broiler; toast bread.
Ladle soup into individual oven proof bowls.
Place a slice of toasted bread in each bowl and top with 2 slices of cheese.
Place bowls under the broiler until cheese is melted.
