1 tablespoon butter
1 tablespoon olive oil
1 large onion
1/8 teaspoon thyme
2 ounces port wine or sherry wine
900 ml beef broth
1 1/2 teaspoons salt
pepper
2 slices day old French bread
1/2 cup shredded mozzarella cheese

Procedures :
1. In a large saucepot, melt butter in olive oil and cook onions over medium-high until nicely softened. Add thyme. 2. Pour in port and allow to cook mostly off. 3. Add beef broth, salt and pepper to taste. Bring to a boil and simmer 5 - 10 minutes. 4. Pour into soup bowls. Top with snug-fitting slice of bread (toasting helps it stay afloat) and shredded cheese. 5. Broil until cheese is golden. Serve immediately.
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Category : Soups

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