In a large Dutch oven or pot, heat olive oil and butter on medium heat. Saute the onions and let carmelize, for about 10 minutes or longer; turn down the heat to medium-low if your onions start browning too fast depending on your stovetop. Stir often to keep from burning. With 5 minutes remaining, add the mushrooms, garlic, and thyme, and continue to saute until the mushrooms are browned. Add the red wine and cook until evaporated.

Add the broth, pasta, and soy sauce. Make sure enough liquid is covering the pasta, add some water if needed. Bring the pasta to a simmer and cover. Cook until the liquid has absorbed and the noodles are softened, about 10-12 minutes. Turn off the heat and stir in the cheese. Top with additional fresh thyme if desired. Salt and pepper to taste.