Onion soup and garlic bread

I had a plethora of yellow onions in my pantry that were just waiting to go bad while we leave to go home for Thanksgiving next week. I decided to try to make a quick and easy Onion Soup to use them up.

3 T olive oil
6 small yellow onions, thinly sliced
1 box beef broth
1 c chicken broth
1/2 c white wine
1 tsp dried thyme
shredded gruyere
sliced baguette

Saute onions in olive oil over medium heat in a heavy-bottomed pan (I used my Le Creuset stockpot that my sister gave me). After 15-20 minutes, they should be soft and sticky, and the bottom of the pot should be brown. Add the beef broth, chicken broth, and white wine while scraping up the bits at the bottom of the pot. Throw in the thyme and let it simmer for a bit. When ready to eat, preheat the broiler. Ladle soup into oven-safe bowls, top with a baguette slice and a handful of gruyere, and place under the broiler until cheese is melty and brown.

I also recently stumbled across Heidi's dad's "recipe" for garlic bread which gave me a hankering for it. Since it's just Mr. M and I, I used half a loaf of French bread, which I then sliced in half lengthwise. I used half a stick of melted butter and half a head of garlic, minced and drowned in the butter. I slathered the mixture onto both sides, trying to keep it even. Half I wrapped in saran wrap and foil and put in the freezer. The other half I baked at 350 for 15 minutes, then broiled for a couple minutes until brown and crispy. A decadent yet perfect accompaniment for my onion soup! Warning: Do not attempt to come within 10 feet of anyone who has not also eaten garlic bread for the next 24 hours. :)