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Saute the onions and half the garlic in half the butter, salting lightly, over medium heat. Add mustard and thyme, honey, and wine along with the liquid stock. Salt and pepper to taste. Simmer 45 minutes.
You can make your own croutons by slicing rye, herb, or sourdough bread into 1-inch cubes, then sauteing in remaining garlic and butter. Spread cubes on a baking sheet and toast in a 325-degree oven.
Serve topped with croutons and grated Parmesan cheese. Cheese may be melted slightly in warm oven before serving.
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