French Onion Soup

1. Preheat oven to 450 2. to prepare stock, arrange first 5 ingredients in a single layer on a large baking sheet. Bake at 450 for 35 minutes or until browned. scrape beef mixture into a large dutch oven. Stir in 3 quarts cold water and next 4 ingredients(through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer 21/2 hours, skimming surface as necessary. Strain mixture through a fine mesh sieve lined with a double layer of cheese cloth over a bowl; discard solids. 3. To prepare soup, return dutch oven to medium heat. Add oil to pan; swirl to coat. Melt butter in oil. Add sliced onion to pan;cook for 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low and cook 15 minutes, stirring occasionally. Add salt and ground pepper; cook, uncovered, until deep golden brown(about 35 minutes), stirring frequently. Add reserved stock and chipped thyme; bring to a boil. Reduce heat and simmer until reduced to 8 cups(about 50 minutes). Stir in chives. 4. Preheat broiler to high 5. arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1 1/3 cups soup into each of 6 broiler-safe soup bowls. Top each seving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on jelly roll pan, and briol for 4 minutes until tops are golden brown and cheese bubbles.