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Place the onions in a large skillet and pour in the wine. Cook on medium-high heat until the liquid evaporates, about 30 minutes. Then add two to three tablespoons of oil along with the salt and pepper. Cook on low for at least one hour to caramelize, stirring occasionally.
Step 2: Prepare the potatoes
Preheat the oven to 450°F. Pour the remaining two to three tablespoons of oil onto a half sheet pan and place in the oven to heat it up. In the meantime, fill a pot with water, stirring in the bouillon paste and kosher salt. Add the potatoes. Cook over high heat until the potatoes are soft enough that a fork can pierce through, but the potatoes don’t fall apart, about 20 minutes. Drain the potatoes.
Step 3: Roast the potatoes
Add the sliced potatoes to the preheated sheet pan in a single layer. Season with salt, thyme and rosemary. Roast until golden brown, for 20-30 minutes, flipping the potatoes halfway through.
Step 4: Add caramelized onions and cheese
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