Ingredients

4-5 Vidalia onions

1 clove garlic

2 loaves French bread

3 tbsp butter

2 cans condensed beef broth

2 cups shredded gruyere

2 cups shredded smoked provolone

2 tbsp thyme

2 tbsp bay leaves

salt

pepper

Preparation

melt butter in a pot, cook onions and garlic until caramelized and brown. Stir in beef broth thyme, and bay leaves, let this boil down until there is only 1/3 of the liquid left. Salt to taste. Strain onions with a colander saving the liquid in a bowl.

Cut French bread horizontally making 4 large halves, toast until golden brown,

Top French bread with strained onions, top with both cheeses evenly, broil in oven until cheese is melted and gooey,

Serve with hot liquid reduction as a dipping sauce.