Testing - French Onion Soup

http://www.canadianliving.com/food/onion_soup_with_gruyere_croutes.php

I think this needs no alteration. Canadian Living has some really good recipes, or at least, they are to my liking, so I don't have to make any real changes. I want to record this one, and make sure I can reproduce it.
1 - I spoke too soon about this recipe being perfect. I tried doubling the recipe to freeze some for later use, and realized there are a couple of points where it could be improved, namely - cooking the onion in a wide pan to allow for moisture to evaporate and get proper browning of the onions. Also, a wide pan would be useful when adding the wine since it has to evaporate, also.

3 Tbsp olive oil
1 Tbsp butter
6 large onions, thinly sliced (about 3 lbs)
2 cloves garlic, thinly sliced
1 Tbsp chopped fresh thyme
1 bay leaf
1/4 tsp salt
1/4 tsp pepper
1/2 cup dry white wine
4 cups beef stock
2 cups water
8 baguette or Wonder bread slices
1 1/2 cups grated Gruyere cheese
1/4 cup chopped fresh thyme or parsley

1. In a wide shallow pan, heat the oil and butter over medium heat; cook the onions, stirring, until rich, golden-brown, about 40 minutes.
2. Add the garlic, thyme, bay leaf, salt and pepper; cook for another 5 minutes. 
3. Add the wine and bring it to a boil; cook until no liquid remains. 
4. Transfer the onions to a large soup pot. Stir in the stock and 2 cups of water; bring to boil. Reduce heat, cover and simmer for 20 minutes. Discard bay leaf.
5. Broil the bread slices on a baking sheet until golden, about 2 minutes. Sprinkle with the Gruyere; broil until melted and golden-brown, about 3 minutes.
6. Float broiled bread on each serving and sprinkle with more thyme or parsley.