French Onion Soup (Soupe à l'oignon)

Source: Internet
adapted by

2 tablespoons butter
2 tablespoons extra virgin olive oil
5 large yellow onions, sliced thin
1 1/4 cups dry white wine, dry sherry, vermouth, cognac or brandy
1 32-ounce box beef broth (or 2 14-ounce cans)
1 32-ounce box chicken broth (or 2 14-ounce cans)
salt and freshly ground pepper, to taste
1/2 teaspoon dried thyme leaves
slices of Swiss cheese, fontina, mozzarella, provolone, muenster or whatever
1 loaf French or any crusty bread, sliced (and toasted in the oven with the cheese melted on top, if you like)

Melt the butter and oil in large skillet over medium-high heat. Add the onions, cook and stir for about 20 minutes, or until onions are very soft and browned, add the wine or sherry to deglaze the pan. Pour the onions into the soup pot with the broth, salt, pepper and thyme and bring to a boil. Lower heat and simmer for at least an hour or two, or longer for best flavor. Serve with bread dropped in and top with cheese.