2 onions, peeled and sliced into thin wedges
EVOO, for liberal drizzling
2 tablespoons fresh thyme leaves
Salt and freshly ground black pepper
2 heads garlic, ends trimmed to expose cloves
2 large sweet red peppers
2 cups chicken stock
One 28- to 32-ounce can fire roasted tomatoes
2 cups passata or tomato sauce
1 1/2 teaspoons dried herbes de Provence, half a palmful
A few leaves fresh basil, torn
4 slices white bread
4 ounces Gruyere cheese, thinly sliced
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