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1 tbsp. Olive Oil
1/2 tsp. Dried Thyme
1/4 cup Unsalted Butter
2 (10.5 oz.) cans Beef or Mushrom Broth
2 cups thinly sliced Yellow Onions
2 oz. Swiss or Gruyere Cheese (we used Crybaby cheese)
2 slices Pumpernickel Bread
Pepper
Salt
Scallions sliced on the bias (for garnish)
Melt butter with olive oil in a pot over medium heat. Add onions and continually stir until tender and translucent. Add beef broth and thyme. Stir in salt and pepper, and simmer for 30 minutes. Turn on the broiler and allow bread to toast while it heats, about 3 minutes. Ladle soup into oven safe serving bowls and place one slice of toast on top of each. Layer each piece of toast with a slice of cheese. Place bowls on a cookie sheet and broil in the preheated oven until cheese is melted and browned. Garnish with scallions.
