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In a small pot, melt some butter and add the sliced onions along with a pinch of salt. Cover and cook for approximately 15 minutes.
In another pan, char the cabbage in butter with a bit of salt until it is about two-thirds cooked.
Grease a high-sided casserole dish with butter.
Once the onions are ready, uncover them and stir in the thyme. Scrape any bits from the bottom and continue cooking until you reach the desired consistency.
Pour in the sherry cooking wine, water, and beef better than bouillon (or beef stock if you have it). Allow the mixture to simmer for about 20 minutes until it reduces slightly.
Layer the stale slices of bread in the prepared casserole dish.
Using a slotted spoon, distribute the onions over the bread, followed by a layer of cabbage and a mix of gruyere and cheddar cheese.
Spoon the broth mixture over the layers in the dish.
Finish with a final layer of cheese on top.
Bake in the oven at 300 degrees Fahrenheit for about 45 minutes.