Add the butter to a skillet large enough to hold the onions. Melt the butter over medium heat and slowly caramelize the onions until they're dark brown and soft. Add the garlic and continue cooking for 1 minute. Set aside.
Deglaze the skillet with the red wine and let it simmer for 2 minutes, or deglaze the pan with 1/2 cup of the beef or chicken broth. Scrape all this into your soup pot.
Add the onions, thyme, bay leaf and remaining broth to the soup pot. Cover and simmer for 20 minutes.
Remove the sprigs of thyme and season the soup with salt and pepper. Ladle into bowls and top with a chaffle or low-carb bread and 1/4 cup of cheese. Pop under the broiler until hot and bubbly. Enjoy!
Please note: The nutritional values for this recipe do not include a chaffle or low-carb bread for topping your soup. Don't forget to add that depending on what you choose to use.