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Peel onions and slice thinly.
Mince garlic cloves.
Melt butter and olive oil in a large saucepan.
Add sliced onions and garlic and a pinch of salt.
Cook over medium-low heat for about an hour, stirring occasionally. Add Worcestershire sauce after about 30 minutes and stir well. When the onions begin to caramelize, they will begin to stick to the bottom of the pan. Stir more frequently at this point, scraping any browned bits into the rest of the onions. At the end of the hour, the onions should be very soft and caramelized golden brown. If not, continue to cook onions, stirring frequently, until they are caramelized.
Stir in wine, and cook until any extra liquid has evaporated.
Pour in beef stock, along with 2 sprigs of fresh thyme, a bay leaf, salt, and pepper.
Turn heat to medium-high to bring to a simmer. Then turn down the heat a little and simmer soup gently for 15 minutes.
Remove thyme sprigs and bay leaf.
Taste soup and add more salt and pepper, as needed.
Divide soup into four broiler-safe bowls. Add a slice of lightly toasted bread to the top of each bowl. Divide the shredded cheese between the bowls, topping both the bread and the soup.
Broil until cheese is melted and beginning to brown, about 3-4 minutes.
Garnish with thyme leaves and serve!