Instructions

• Slice onions into thin slices. Width doesn't overly matter here, but do try to keep them a similar size so that the onions take the same amount of time to caramelize. The thinner, the quicker the caramelization process will happen.
• In a dutch oven or large pot, heat 2 tbsp of olive oil over medium heat. Add your onions and stir until the onions are coated with the oil and are all separated into individual slices. Season with salt and pepper and sautee 2-3 min. Reduce heat to medium-low or low until onions have fully caramelized (but aren't burnt) about 35-45 min, stirring occasionally. Add the 3 minced garlic cloves and sautee 3 more minutes, until garlic is fragrant and soft.
• Preheat over to 400 degrees Fahrenheit.
• To the pot or dutch oven, add the 6 cups of beef broth, tbsp of Worcestershire sauce, bouillon, 2 bay leaves, and sprigs of thyme (I tie mine together with twine, if you happen to have it. makes them easier to fish out later!). Bring to a boil, then reduce to a simmer. Add more broth, 1/2 cup at a time, until you reach your desired onion-to-broth ratio.
• On a baking sheet, arrange the baguette pieces so they don't touch. Toast in the oven for 5-7 minutes, depending on how toasty you prefer your bread.
• Remove baguette slices from the oven. Cut your last garlic clove in half and carefully rub the raw garlic over your toasted bread slices. Should smell heavenly!
• Remove the bay leaves and thyme springs (it's ok if some thyme leaves have fallen off). Carefully ladle the soup into bowls or crocks, top each with garlic baguette toasts, and cover with shaved gruyere cheese (veggie peeler works great for shaving cheese) until baguette pieces are completely covered.
• Turn your oven to broil. Place bowls on a baking sheet, and broil until cheese melts (1-3 minutes).
• Carefully remove, and top with extra thyme for garnish.
• FEAST!