Serves 4

Ingredients

2 tablespoons olive oil

4 cups thinly sliced yellow onions

6 cups beef broth

¼ cup Metz Road Chardonnay

1 teaspoon dried thyme

Salt and pepper to taste

1 baguette fresh-baked bread

2 slices Swiss or Gruyere cheese

4 slices Provolone cheese

¼ cup freshly grated Parmesan cheese

Instructions

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. Add beef broth, Chardonnay and thyme; simmer uncovered for 45 minutes. Pre-heat the oven broiler; taste soup and adjust seasonings as needed. Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice Provolone, ½ slice Swiss and 1 tablespoon Parmesan cheese. Place bowls on rimmed baking sheet and broil in the preheated oven until cheese bubbles and browns slightly. Serve immediately with a crisp green salad and chilled glass of Metz Road Chardonnay.

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