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Heat the butter in a large saucepan over medium heat. Add the onions with a pinch of salt and patiently cook, stirring often, until caramelized, 15-20 minutes. If the pan becomes too dry during cooking, add a splash of water (1-2 tablespoons).
Add the flour and mix with a wooden spoon for about 1 minute until it starts to brown.
Add the wine. Mix well. Cook for about 2 minutes until most of the wine evaporates.
Add the beef broth, black pepper, and dried thyme. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer, uncovered, stirring often, until the soup is noticeably thicker, about 20 minutes. Serve immediately.