Heat the oil in a large pot. Brown the onions and garlic in it. Deglaze with 1 litre water. Bring to the boil, stir in broth. Cover and simmer for about 20 minutes. Pour wine into the soup, season with salt, pepper and thyme
Place slices of bread next to each other on a baking tray lined with baking paper and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove from the oven. Arrange soup and slices of bread in small bowls. Garnish with thyme