In a large Dutch oven over medium low heat, add your butter and olive oil. Once melted, add your onions and stir to coat with the fat. Season generously with salt, add a lid and cook for about an hour, stirring every 15 minutes until caramelized. Next, add your Cognac and let reduce all the way. Then add your bay leaves, flour and garlic. Cook for 1 minute. Next add your beef stock and bring to a boil. Lower to a simmer and keep warm. Slice your baguette, place slices on a baking sheet. Drizzle with olive oil and season with salt pepper and chopped thyme. Broil until toasted. To serve Add French Onion soup to an oven safe bowl Then add your crostinis and top with lots of cheese. Broil on low until melted. Garnish with chives and enjoy!
