1/4 c extra virgin olive oil or 4 T butter (I used half each)
4 large onions, thinly sliced
leaves of 2-3 sprigs fresh thyme or 1/4 t dried
1 bay leaf
salt and pepper
5 c vegetable stock (I used roasted vegetable stock)
2 T parsley leaves
Put the oil and butter in a large, deep saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft and beginning to brown. This will take 30 to 45 minutes.
Add the thyme, bay leaf, garlic, and salt and pepper to taste and cook with the onions for a minute before adding the stock. Bring to a boil, then turn the heat to medium-low and cook for 15 minutes.
Divide the soup among bowl, scatter the top of each with fresh parsley.
Cut 4 slices of crusty bread. Rub them with a clove of garlic on each side and toast them in the oven. Put a slice in each bowl of soup and top each with 1/4 c grated Parmesan. Place the bowls in a roasting pan and bake for 10 minutes in a 400 degree oven. Serve.