Serves four

Ingredients:

• 2 tbsp olive oil
• 1/4 cup salted butter
• 2 cups red onion sliced
• 2 cups sweet onions sliced
• 2 cloves garlic minced
• 1/4 cup cream of sherry
• 42 oz. beef broth (4 10.5 oz. cans)
• 1 tbsp Hank Sauce Honey Habanero
• 4 fresh thyme sprigs
• 4 fresh sage leaves chopped
• Croutons or crusty bread
• 4 slices provolone cheese
• 4 slices fontina cheese
• Hank Rub
• Salt and pepper to taste

Preparation:

1. Set oven to broil
2. Add butter and olive oil to a large pot on medium heat.
3. When heated through, add onions and garlic. Stir frequently until onions are translucent but not brown.
4. Add a 1/4 cup cream of sherry and turn on high heat to burn off alcohol.
5. Add beef broth, Honey Habanero, thyme, sage, and simmer for 25 minutes. Add salt and pepper to taste
6. Ladle soup into four oven safe bowls. Place croutons or bread in bowl and top each with one slice of provolone and fontina cheeses. Add a sprinkle Hank Rub on top of cheese, if you desire.
7. Place crocs on a baking sheet and broil until cheese is melted and browned.