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Prepare the soup: Melt the butter in a large pot or Dutch oven over medium-high. Once the butter has melted, add onions, thyme, sugar and 1 teaspoon salt, and stir to combine. Cover and cook, stirring every 2 minutes, until the onions are very soft and caramelized, about 20 minutes. If the onions start to burn, reduce heat to medium.
Meanwhile, make the croutons: Heat the oven to 350 degrees and line a sheet pan with parchment paper. Place the butter in a large bowl and microwave on high for 30 to 45 seconds (or melt over medium heat in a small pot or skillet). To the butter, add the mustard and thyme, season with salt and black pepper, and whisk to combine. Add the bread pieces and toss very well until coated. Transfer the pieces to the lined sheet pan, spreading them out into a single layer, and scatter the cheese on top. Bake until golden, 16 to 18 minutes.
Uncover the onions and add the balsamic vinegar and soy sauce. Stir the onions vigorously to deglaze the pan. Stir in the vegetable stock and the beans. Cover and cook on medium heat for 10 minutes. Season with salt and lots of pepper.
To serve, ladle the soup into bowls, top with the croutons and scatter over thyme leaves.