Just wanna eat the top of that onion soup :)

That bubbly piece on top :)

6 T unsalted butter
3 large yellow/sweet onions, sliced 1/4 inch thick
2 1/2 c. shredded provolone - or whichever cheese you prefer
3/4 tsp dry mustard
1 1/2 tsp dried thyme
1 tsp salt
1/4 tsp fresh ground pepper
8 slices jewish rye bread with caraway seeds - crust removed
2 c. milk
1/2 tsp paprika

Preheat oven to 350.

Melt half of butter in large saute pan. Add onions and cook until soft, 10-15 minutes. Remove from heat and stir in cheese, mustard, thyme, salt, and pepper.

Melt remaining butter and brush it on one side of the bread. Arrange 4 slices of the bread on the bottom of a 2 quart baking dish - tear it to fit in one layer :) Spoon half the onion mixture over the bread. Cover that layer with remaining 4 slices of bread and then the remaining onion mixture.

Slowly pour the milk over the top and let it all rest for 20 minutes. Sprinkle with paprika and bake uncovered until light brown and bubbly, 50-60 minutes.