French Onion Soup

Heat butter and olive oil in a Dutch Oven or stock pot over medium to medium/low heat. Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown.
Add the garlic and thyme. Cook for 1 minute. Add the wine and using a spoon or spatula try to remove as much of the brown glazing from the bottom of the pan as possible. Allow the wine to simmer with the onions for about 5 minutes. Add the chicken, beef broth and bay leaf. Simmer for 20 minutes. Discard the bay leaf and season with salt and pepper to taste.
Add the soup to the bowls or cups. Top with crostini and grated cheese. Slip under the broiler for 2-3 minutes.