ingredients

• ¼ c unsalted butter
• 2 T Taste OVS Mushroom and Sage Olive Oil
• 3 lbs. sweet onions, sliced
• 2 cloves garlic, minced
• ¼ c dry white wine
• 6 c beef stock
• 1 t dried thyme
• 2 t Taste OVS Sherry Wine Vinegar
• Salt and Pepper
• French baguette slices, toasted
• 6 slices Swiss cheese
• 6 slices provolone cheese
• 6 T Grated parmesan cheese

instructions

Melt butter and olive oil in large stockpot over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized. Add garlic, cook about 1 minute. Add wine and scrape up the browned bits on the bottom and sides of the pot. Stir in stock and thyme, bring to a boil, simmer, stirring occasionally, for 30 minutes. Stir in vinegar, season with salt and pepper. Ladle soup into oven safe serving bowls and place one slice of bread on top of each. Layer bread with a slice of Swiss, provolone, and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil until cheese bubbles and browns slightly.