Vegetarian French Onion Soup

Preheat broiler.

Pour olive oil onto cookie sheet, then rub the cut sides of onions in the oil. Arrange onion halves cut-side up on the cookie sheet. Broil onions until lightly charred and slightly softened, about 10 minutes. Remove onions and cool them until they can be handled. Thinly slice.

Pour excess olive oil into a deep soup pot and add butter. Melt over medium heat. Add onions and cook, stirring occasionally, until melty and golden brown, about 30 minutes. Add the halved head of garlic (reserving the extra clove for later), bay leaf, thyme leaves, broth, and salt and pepper. Raise heat, bring to a boil, and boil for 5 minutes. Turn heat down to low, add worcestershire sauce, and simmer for 15 minutes.

Meanwhile, rub bread with the reserved garlic clove, and toast it under the broiler until browned. When soup is ready, remove halved garlic head and bay leaf and ladle the soup into oven-proof bowls. Top with toast and cheese, then broil until cheese is golden and bubbly.