• Melt the butter in a large, heavy-bottom pan over medium-high heat. Add the onion, stirring to coat with butter. Cook onion until soft and caramelized, about 25 to 30 minutes.
• Add the garlic and cook 1 minute, until fragrant. Add the sherry, stir and scrape bottom of pan for brown bits, and cook until sherry is evaporated. Now, add the beef broth, thyme and worcestershire sauce.
• Bring to a simmer, cover and lower heat to maintain a low simmer. Cook for 30 minutes. Season to taste with salt and pepper
• Toast the french bread slices. Preheat oven broiler on medium setting or 350°F. Place the bread slices on a parchment lined baking sheet and broil until golden. Turn slices over and broil other side until golden. Add one slice of cheese to each bread slice and sprinkle evenly with parmesan. Return to broiler until cheese is melted and bubbling.
• To serve, ladle soup into bowl and float 2 provolone bread slices on top of each
• Alternately, under broiler, toast the bread on both slices. Ladle soup into oven-safe bowls. Top soup with 2 toasts, then 2 slices of provolone and a dusting of parmesan. Place bowls on a baking sheet and heat under the broiler until cheese is melted and bubbling.

Slow Cooker Instructions:

• Follow the recipe thru step 2. Transfer to slow cooker and cook on High for 3 to 4 hours or Low 6 to 8 hours. When soup is done, resume recipe at step 4.