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Cook onions in butter, cover, over medium-low heat until moisture forms and onions are transparent but not brown. Cook for about 20 minutes.
Uncover, raise heat to medium for about 45 minutes or longer, stirring often, until liquid has evaporated and onions’ natural sugars caramelize; onions should be dark golden-brown.
Add wine and bring to boil, then add stock and simmer for 2 hours, cover, with lid partially ajar on low heat.
After cooking, refrigerate overnight. When cold, skim congealed butter off the top.
Before serving, add pepper to taste and simmer for 1½ hours. Place broiler-proof bowls on baking sheet. Fill each with soup and top with croutons and handful of grated cheese. Broil until cheese is melted and browned in spots, about five minutes.