French Onion Soup

0 Melt the butter over medium-low heat in a Dutch oven on the stovetop.
1 When the butter is melted, add the sliced onions and the salt.
2 Cook over medium-low heat until caramelized, stirring occasionally so the onions do not stick to the bottom of the pan, about 45-50 minutes.
3 Once the onions have caramelized, pour in the white wine and deglaze the pan. Use a wooden spoon to scrape any goodness off the bottom of the pan.
4 Once the wine has evaporated, add the beef broth and thyme, simmering for another 10-15 minutes. Taste and add extra salt and pepper, if necessary. (I added an additional ½ teaspoon at this point, but measure it to what your tastebuds think it needs.)
5 While the soup is simmering, preheat the broiler.
6 Serve the soup in individual (broiler-safe) bowls. Add a slice of bread on top of the soup. Top with shredded Gruyere, and place on a baking sheet.
7 Broil for 5 minutes or until the cheese has browned and is bubbly.
8 Let cool for 5 minutes, then enjoy!