French Onion Soup

by Katie Johnstonbaugh of:
 (serves 6)
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise 
4 sprigs fresh thyme 
1 t. salt
1/2 t. black pepper
2 T. butter
2 T. olive oil
3 garlic cloves, pressed or mince fine
2 t. flour 
1 c. dry white wine
4 c. beef broth (or one 32 fl oz. box) 
1 1/2 c. water
1 T. Kitchen Boquet Browning Sauce
6 pieces thinly sliced french bread
1 (1/2 lb) piece of Gruyère Cheese, sliced
Melt butter in olive oil in large pot.  Slice onions very thin.  Add to pot along with salt, pepper and thyme (throw it in stem and all), and saute for 45 minutes or until onions are browning and very soft.  With 2 minutes remaining, add in garlic cloves.  Cook for 2 minutes then add in flour.  Stir for 2 more minutes, then add wine.  Allow to cook and reduce for 5 minutes.  Add broth, water and Kitchen Bouquet.  Reduce and simmer for 20 minutes. While reducing, heat oven to 350º.  Lay french bread slices on baking sheet and toast for 7 minutes on each side, or until golden browned.  Ladle soup into bowls.  Top each with a bread slice.  Lay sliced cheese over top of bread, allowing to overhand side of bowl, if necessary.  Place under broiler until cheese bubbles about 2 minutes.