4 tablespoons unsalted butter

2 tablespoons olive oil

4 cups yellow onion sliced

5 cups beef broth

2 tablespoons dry sherry

1 teaspoon dried thyme

Salt to taste

Ground black pepper to taste

6 slices French bread

6 slices Provolone cheese

4 slices Swiss cheese diced

1/4 cup grated Parmesan cheese

Heat the Dutch oven or a large pot over medium heat. Add the butter and olive oil, and stir until the butter melts. Add the onion slices and occasionally stir until they are soft and translucent, about 8 to 10 minutes.

Add the beef broth, dry sherry, and dried thyme. Season the soup with salt and ground black pepper, then stir well. Simmer the soup for 30 minutes over medium heat.

Preheat the broiler to high. Ladle the soup into oven-safe ramekins and top each with a slice of French bread, a slice of provolone cheese, a few pieces of diced Swiss cheese, and finish with more grated Parmesan cheese on top.

Broil for 2 to 3 minutes, until golden brown on the edges. Serve immediately, topped with freshly chopped parsley.

*found recipe on https://rasamalaysia.com/