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In a large soup pot, heat olive oil and butter over medium heat.
Add sliced onions and garlic to the pot, and cook until onions are caramelized.
Sprinkle flour over the onions and garlic, stirring to coat everything.
Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.
Add beef or vegetable broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
While the soup simmers, slice French bread and toast it until golden brown.
Remove the bay leaves and thyme sprigs from the soup.
Ladle the soup into oven-safe bowls. Top each bowl with toasted bread slices, then sprinkle with Gruyere and Parmesan cheeses.
Place the bowls under the broiler for a few minutes, until the cheese is melted and bubbly.
Serve hot, seasoning with salt and pepper to taste.