French Onion Soup

4 cups sliced onions
beef stock
1/2 cup unsalted butter
2 tablespoons olive oil
2 tablespoons dry sherry
1 teaspoon dried thyme
salt and pepper
1 loaf French bread
6 slices provolone cheese
3/4 cup diced Swiss cheese
1/4 granted Parmesan cheese

-------

Melt the butter on medium heat. Add olive oil and onions and continually stir until tender and translucent. Do not brown the onions. Add beef stock, sherry and thyme. Season with salt and pepper, and let it simmer for 30 minutes.
Ladle soup into individual, oven safe, serving bowls and place one slice of bread on top. Layer cheese on top of the bred; placing one slice of provolone cheese, 1/2 a slice of Swiss diced cheese and on top Parmesan cheese. Put the bowls into the oven and broil until cheese bubbles and browns slightly.

Buffet Tuna Salad

3 ribs celery, diced
1 medium onion, chopped
4 cloves garlic, minced
1/2 red pepper, chopped
1/4 teas. white pepper
1 1/2 cups mayonnaise
2 cups seasoned bread crumbs
1 cup chicken stock
1 head chicory
1 lemon cut in small wedges
paprika and chopped fresh parsley

-------

Combine first six ingredients and mix well. In a separate bowl, mix bread crumbs with chicken stock. Add tuna and mix well. Gradually add mayonnaise while mixing. Layer a serving platter with chicory leaves. Arrange tuna salad on top and garnish with lemon slices, paprika and chopped parsley.