Peel and mince the garlic; peel and chop the onion. Heat oil in a 2-quart saucepan; add the garlic and saute for 30 seconds; add the onion and the thyme, and saute over medium heat for 4 minutes. In another 2-quart pot, bring the water and salt to a boil Add the bulgur to the onions and continue sauteing for 3 to 4 minutes more, or until the water boils in the other pot. Turn off heat under both pots. Using a ladle, slowly add the boiling water to the bulgur (it will sizzle and foam up); cover, and allow to stand for 45 minutes or until all the water is absorbed. Fluff the bulgur with a wooden spoon just before serving.