06Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
07Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
08Add the beef stock and cover the pot to bring the soup up to a quick boil.
09Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
10Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
11If you like, top it off with a handful of cheese and enjoy!