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Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted.
Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes.
Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil.
Reduce the heat and simmer about 15 minutes.
Remove the bouquet garni and discard.
Puree the soup with an immersion blender or in a blender or food processor (let the soup cool a bit before pureeing it in a blender or food processor and puree it in small batches so the steam doesn't force the lid off the top).
Strain the soup back into the pot.
Add the half-and-half and pepper and bring back to a boil.
Serve topped with the croutons, if you like.