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Mix the onions with the balsamic and olive oil, sprinkle with salt and roast in the oven at 190 for 35-40 minutes or until blackened and charred.
Meanwhile, fry diced shallot in olive oil for a few minutes before adding in the minced garlic and thyme. Cook out for another few minutes before deglazing the pan with the wine, let it bubble for a minute and then add in your beans and stock. Bring this to a gentle bubble and let simmer until the onions are ready, adding more liquid if needed.
Top with your onions and serve with bread!