2 tablespoons olive oil
4 cups thinly sliced yellow onions
6 cups beef broth
¼ cup 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
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.
If you loved this recipe, we'd love to see your photos! Find us on Facebook or Instagram and show us your culinary prowess!