Cook the onions: Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until they become golden brown and caramelized.
Add the mushrooms: Stir in the sliced mushrooms and cook for 5-7 minutes, allowing them to release their moisture and become tender.
Add the spices and broth: Add turmeric, garlic powder, and fresh thyme to the pot. Pour in the broth and bring the mixture to a simmer. If using white wine, add it now and let it cook down for another 5 minutes.
Simmer the soup: Let the soup simmer for another 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Prepare the croissant topping: Preheat the oven to 350°F (175°C). Slice the croissants in half, and place them on a baking sheet. Top with shredded cheese and bake for 5-7 minutes or until golden and melted.
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