French Onion Soup


4 lb. onions, sliced 
2 Tbsp. butter 
2 Tbsp. olive oil 
3 - 6 cloves garlic, minced or pressed through a garlic press 
8 c. beef broth 
1 Tbsp. dried thyme, crushed 
2 - 3 bay leaves
Salt & pepper to taste
Worcestershire sauce, to taste
Baguette, cut in ½-in. slices and toasted or croutons
Provolone cheese, sliced
Parmesan cheese, freshly grated

In a Dutch oven over medium heat, melt the butter with the oil; add onions.  Cover and cook, without stirring, for 15 minutes.  Cook 30 - 45 minutes longer or until onions are translucent, stirring occasionally.
Add the garlic, mixing it with the onions a little bit, and pour in the beef broth.  Add salt, pepper, thyme, bay leaves, and Worcestershire sauce. Bring to a boil, and then reduce heat and simmer, uncovered, 20 to 30 minutes.
Preheat your oven's broiler. Toast the bread slices. Ladle the soup into ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread (or croutons) over each bowl and top with Provolone and Parmesan cheeses. Place the bowls under the broiler until the cheeses are melted and lightly browned.