It's worth the effort to make your own stock for this super simple soup, but if you want to save time you can use store bought lower sodium broth. You'll need to reduce the amount of salt you add to the soup by half.
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.
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