Preheat the oven to 160°C.
In a sauté pan over medium heat, melt some butter, and add the onions, honey, garlic, thyme, salt and pepper.
Cook without stirring for 2 minutes. Once the onions start to caramelise, stir once or twice and continue to cook for a further 2 minutes until fully coloured and the bottom of the pan start to attach.
Next, add the white wine and gently stir to catch the flavour. Remove from the heat and set aside.
In an ovenproof dish, place a layer of potatoes, then add a layer of the caramelised onions. Continue to layer potatoes and onions, finishing with a layer of potato and season with salt and pepper.
Pour the stock over the potatoes and add the herbs, extra garlic if desired, and some butter.
Cover loosely with parchment and bake in the oven for 1.30 to 2 hours until the potatoes are soft, and the stock has mostly evaporated.
Keep warm or cool and store in the fridge for 2-4 days.