French Onion Soup

So I had to have a try at French Onion Soup.  It is one of my favorite soups with the crusty bread and melted cheese, yum.  The boys in my house thought it was pretty good (Tristan had 3 bowls), but didn't really think a vegetable soup should be considered a meal.  They are really meat and potatoes guys. 

1/4 c. butter
2 Tbsp. olive oil
4 cups sliced onions*
4-10.5 oz. cans beef broth
1 Tbsp. Worcestershire sauce
Salt and pepper to taste
6 slices French bread
6 slices provolone cheese
Shredded Swiss cheese

Melt butter with olive oil in a dutch oven or stockpot on medium heat.  Add onions and stir often until tender and translucent (this took approx. 30 minutes).  After onions are done cooking, add broth, Worcestershire sauce and salt and pepper.  Simmer for an additional 30 minutes.

At this point the recipe calls for you to heat your oven boiler.  Ladle soup into 6 oven safe serving bowls and place one slice of bread on top of each bowl (I would suggest toasting the bread or using day old).  On top of bread place a slice of provolone and some shredded Swiss cheese.  Place bowls on cookie sheet and broil until cheese bubbles and browns.

Well, I did not have any fancy soup bowls.  So I just took out a cookie sheet lined with foil and placed my 6 slices of bread on it.  Then I put the cheese on the bread and cooked it in a 450 degree oven for approximately 5 minutes and served it along side of the soup. 

*I used 5 good sized onions.  There is definitely some play room in the amount of broth and onions used.  Onions when cooked shrink considerably.