Gourmet French Onion Soup

0 In a large pot, add the butter and olive oil over medium heat. Once the butter is melted, add in the thinly sliced onions. Bring heat to low-medium and cook for 30–40 minutes, stirring consistently, until the onions are caramelized and a deep golden-brown color.
1 Once the onions are caramelized, add the grated garlic and deglaze the bottom of the pot with wine over low-medium heat. When the wine has reduced by half, add the beef broth, thyme, bay leaves, and salt and pepper. Stir to combine and bring the broth to a boil. Once boiling, reduce to a simmer and let the soup cook, covered, for 40 minutes to 1 hour.
2 Preheat the oven to broil. Evenly distribute the soup into 4–6 ramekins or oven-safe soup bowls and place them on a baking sheet. Top each bowl with 2–3 slices of baguette, then add 2 tablespoons of gruyère and 2 tablespoons of aged cheddar to each.
3 Place the baking sheet in the oven and broil for 1–2 minutes, until the cheese is melted and bubbly.
4 Remove from the oven and top with freshly cracked black pepper, grated parmesan, and fresh thyme.
5 Serve and enjoy!