Toast bread in a 375°F oven to golden. Melt butter in a small pan over medium heat until it foams. Stir in garlic 1-2 minutes then remove from heat and stir in parsley. Brush toasted bread liberally with garlic butter and reserve.
Heat EVOO in a large skillet over medium heat then add butter. When it foams, add onions and season with salt, pepper, thyme and bay. Cook until caramel in color, 30 minutes. Add consommé to onions.
Set rack in middle of oven and switch on broiler.