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Thinly slice the onions.
In a pan, caramelize the onions with a pinch of salt, cooking them slowly for about an hour. Add fresh thyme halfway through the cooking process.
Once the onions are caramelized, remove them from the pan.
In the same pan, melt a bit of butter and add another pinch of salt.
Using a mandolin, slice the potatoes very thinly.
Layer the sliced potatoes in the pan, seasoning each layer with salt and pepper, followed by a layer of the caramelized onions.
Continue layering until all ingredients are used, finishing with a top layer of potatoes (you can mix Yukon Gold and russet potatoes if desired).
Pour chicken stock into the pan until it reaches the edge of the dish.
Dot the top with small pieces of butter.
Bake in a preheated oven at 400°F (200°C) for about one hour.
Allow the dish to rest for 15-20 minutes before serving to let the juices settle.