1. Melt together the butter, onions, and honey in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you want to slowly add 3/4 cup of the water, 1/4 cup at a time, until the water cooks into the onions. Continue to cook another 10-15 minutes until you’ve used the 3/4 cup of water and the onions are caramelized.
2. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the broth, Worcestershire sauce, bay leaves, and a pinch each of salt and pepper. Increase the heat to medium-high and return the soup to a simmer, simmer 10 minutes, then stir in the French Onion Dip and cook another 5-10 minutes. Remove the bay leaves and discard. Season to taste with salt and pepper.
3. Meanwhile, preheat the oven to 400 degrees F. Arrange the bread on a baking sheet and toast for 10-15 minutes, until very dry.
4. Place bread on top of soup in the dutch oven and top evenly with cheese. Switch the oven to broil and place the dutch oven inside for, 3 to 5 minutes. Top with fresh thyme. Eat!