Place a dutch oven or large pot over medium heat and drop in the butter and olive oil. Once butter is melted toss in the sliced onions and season with salt. Allow the onions to gently caramelize. You don't want them to become dry or burn. Add small amount of water if pot becomes dry. Cook slowly for about 20-30 minutes or until onions are golden brown and mushy.

Increase temperature to high and then add in the white wine to deglaze the pan. The wine will help release any of the brown bits that may have stuck to the bottom of the pan. Allow to sizzle for 60 seconds and then add in the beef stock, water, and thyme. Bring mixture to a boil. Once boil has been reached add in the pasta and cover.

While the pasta is simmering away, finely chop the bread slices and then drop into an oiled pan placed over medium heat. Stir frequently until bread crumbs are nice and toasted. Remove from pan and place in a bowl for serving.

After the pasta is nice and soft add in the ½ cup of cream and stir.

Serve pasta in a bowl and top each bowl with bread crumbs and shredded cheese. Enjoy!