French Dip Soup – Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 tablespoons unsalted butter
• 5 large onions, thinly sliced
• 4 garlic cloves, finely chopped
• Salt and freshly ground black pepper
• 3 sprigs thyme
• 1 fresh or dried bay leaf
• 1/2 cup white wine
• 6 cups beef stock
• 1/2 loaf crusty bread, torn into bite-size pieces and toasted
• 1 pound deli-style roast beef, shredded
• Grated parmesan cheese (optional)