Cooking Steps

• Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. Slowly add ¾ cup of the wine, ¼ cup at a time, until it cooks into the onions. Continue cooking for another 10-15 minutes until the onions are deeply caramelized.
• Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, and cook for another 3-4 minutes. Then, add the remaining ½ cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return to a simmer, simmer for 10 minutes, then stir in the cream and cook for another 5-10 minutes. Remove the bay leaves and discard. Adjust seasoning if needed.
• Preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes until very dry. Switch the oven to broil.
• Ladle the soup into oven-safe bowls. Add a slice of bread to each, and top evenly with cheese. Place the bowls on a baking sheet and transfer to the oven. Broil until bubbly and golden brown, 3 to 5 minutes. Garnish with fresh thyme and serve.