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In a large pot over medium heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden brown and caramelized, about 20 minutes. (If onions are browning too quickly, stir in a few tablespoons of water, scraping up brown bits on bottom of pot.)
Add garlic and thyme and cook, stirring, until garlic is fragrant, about 2 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add pasta, broth, water, ¾ teaspoon salt, and ¼ teaspoon pepper. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until pasta is al dente, 14 to 16 minutes.
Stir cheese into pasta until melted and combined. Top with more cheese and thyme before serving.