• In a large pot, melt the butter with the olive oil over medium heat. Add the sliced onions and stir. Cook for about 15 minutes, stirring frequently, until the onions start to soften and turn translucent.
• Reduce the heat to medium-low and continue cooking, stirring occasionally, for about 30-40 minutes or until the onions are a rich golden brown color. Add the garlic in the last few minutes of cooking, being careful not to let it burn.
• Increase the heat to medium-high and pour in the white wine to deglaze the pot. Scrape up up any browned bits from the bottom of the pan. Let the wine reduce by half, which will take around 5 minutes.
• Add the beef stock, bay leaves, a pinch of salt, a pinch of pepper, and thyme. Bring to a simmer, then reduce the heat to low and let it gently simmer for about 30 minutes.

To Broil the Cheese

• Preheat your broiler. Place the baguette slices on a baking sheet, top with grated cheese and broil them in the preheated oven for about 2-3 minutes being careful not to burn the cheese.
• Serve the toasted baguette slices with the French Onion Soup