French Onion Soup

• 4 TBSP butter

• 3 TBSP olive oil

• 4-5 medium onions, finely sliced

• 5 cups beef broth (I have done this with veggie, mushroom, and miso broth to keep it vegetarian)

• salt and pepper

• 1 tsp thyme

• 1/8 tsp nutmeg

• 1 tsp brown mustard

• 3 TBSP sherry

• 1 tsp maple syrup

• sliced french bread

• sliced swiss cheese

• grate parmesan cheese

Saute the onions in the olive oil, butter, maple syrup, salt and pepper until they are really nicely cooked and transluscent. Add the broth, thyme, nutmeg, mustard, and sherry, and let cook on low for about a half hour. (I really love making this soup earlier in the day, and letting it be on super low for a few hours to really let those flavors get to know each other.) Meanwhile, lightly toast the slices of bread, and turn on your oven’s broiler. Serve soup into oven safe bowls, lay a piece of the toasted bread on top, and put swiss and parmesan cheese on top of each bread. Broil on high for a few minutes, until the cheese lightly browns. Be careful as you remove the bowls from the oven, they are super hot! Enjoy.