Time-to-Eat, makes a delicious French Onion Soup.

French onion soup
1 tbs. olive oil
1 tbs. unsalted butter
2 onions, thinly sliced
pinch of dried thyme
32 oz. box beef stock
pinch of black pepper
gruyere cheese-shredded
Melt oil and butter in a soup pot on medium high heat. When melted, add in onions and thyme and stir until onions are coated with oil and butter. Sautee on medium high heat for 10 minutes. Add beef stock and bring to a low boil. Soup can be eaten after 10 minutes, or left to simmer. Slice baguette and toast in oven on 350 until hard (should be prepared 1 day in advance).
Before serving soup, turn oven on to broil. Move rack to top 1/3 of oven. Ladle soup into a bowl, add 2 pieces baguette and a small handful of shredded gruyere cheese. Place bowl on a cookie sheet and broil until cheese is melted and bubbly. Serve immediately.