Easy French Onion Soup

12 Large onions
Enough olive oil to cover the bottom of a large heavy pot
1 tsp Thyme
1/2 cup red wine
10 cups chicken stock
3 cups beef stock
Bread to cover soup(usually something rustic/crusty)
Grated Cheese (gruyere or Swiss as a base, I like adding additional cheeses)
And top with a slice of provolone

Caramelize onions until brown and creamy.... do it slowly, deglaze with red wine as needed. Add thyme and stir in cooking 10 minutes or so. Add all of the chicken and beef stock, you are creating a mock veal stock by using both.

Ladle into bowls top with crusty bread, i usually toast it first, add the grated cheese and top with a slice of provolone and put in the oven at high heat, broiling the top to a light crusty brown.