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Heat the butter over low heat in a large pot until melted.
Add the onions and caramelize them very well while occasionally stirring, which can take up to an hour.
Halfway through the cooking process, you can add in some sugar to help brown and add more sweetness.
Once caramelized, add in the garlic and sweat for 3 to 4 minutes.
Next, de-glaze with red wine and cook the liquid until it is mostly absorbed into the onions.
Next, add the beef stock and simmer for at least 20 minutes.
Finish with fresh thyme, salt, and pepper, and adjust with balsamic vinegar.
Pour the soup into an oven-safe bowl and top off with a few crostini’s and add at least ½ cup to 1 cup of shredded gruyere cheese.
Place the soup on a sheet tray and cook it under the broiler on high for 3 to 4 minutes or until the cheese is browned and melted.