3 tablespoons extra virgin olive oil (EVOO)
6 anchovy fillets
3 large or 4 medium onions, sliced
4 cloves garlic, chopped or thinly sliced
1 tablespoon fresh thyme, chopped or 1 teaspoon ground thyme
About 1/2 teaspoon dried oregano
Salt and pepper
1 24-inch loaf crusty French bread, halved lengthwise and crosswise (or buy 2 smaller loaves to yield 4 individual foot-long sections)
2 cups Gruyère or Fontina Val d’aosta cheese (from a 10-ounce brick), shredded
1/2 cup grated Parmigiano Reggiano cheese
Pre-heat the oven to 325°F. In a large skillet, heat the EVOO, three turns of the pan, with the anchovies over medium heat until the anchovies are melted. Add the onions and garlic; season with the thyme, oregano and pepper. Increase the heat a bit and cook the onions, stirring frequently, until light caramel in color, about 20 minutes; season with salt.
Meanwhile, toast the bread on a baking sheet in the oven for 8-10 minutes.
Pre-heat the broiler. Top the toasted bread evenly with the onions and two cheeses. Brown under the broiler for 1-3 minutes.