French Onion Soup

This is my youngest sons favorite soup. The beef stock for this is very tasty. Sometimes we cut the bread in cubes, sometimes leave it, but it's always delicious.

1 tablespoon extra-virgin olive oil

2 tablespoons butter

3 medium onions, thinly sliced

Salt and pepper

2 teaspoons fresh thyme, picked and chopped or poultry seasoning

1 bay leaf, fresh or dried

1/2 cup dry sherry

6 cups beef stock

4 thick slices crusty bread, toasted

2 1/2 cups shredded Mozzarella cheese

Preheat broiler to high. Heat butter and olive oil in deep pot over medium to medium high heat.  Add sliced onions.  Season with salt and pepper and 1 teaspoon fresh thyme.  Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored.  Add bay leaf and sherry and deglaze the pan drippings.  Add 6 cups stock and cover pot to bring soup to a quick boil.  Arrange 4 small deep soup bowls or crocks on a cookie sheet. Ladle soup into bowls.  Float toasted bread on soup and cover with a mound of cheese.  Sprinkle with remaining thyme and place soup on cookie sheet under broiler until cheese melts and bubbles