In a heavy bottom pot fry bacon over medium heat until crispy.
Remove from pot and leave to cool on a plate lined with paper towel.
Spoon off the bacon grease leaving 2 tbsp worth in the pot.
Add the olive oil to keep the fat from burning and toss in the onions.
Pour in broth and add the two sprigs of thyme.
Bring the mixture up to a boil and reduce heat and leave to simmer covered for 5 minutes.
Once onions are tender add white wine and leave to boil until the liquid is reduced by half. About 10 minutes.
In a small saucepan melt butter over medium heat.
Whisk in flour until it forms a paste.
Slowly whisk in half and half until combined. Remove from heat and add to the onion mixture. Stir until thickened.
Remove from heat and set aside.
Spoon into 4 ramenkins and top each with an uncooked biscuit.
Place in the oven and cook for 15 minutes until the biscuits are golden brown.
Remove from the oven and leave to cool for ten minutes before serving.
Sift together flour, baking powder, and salt into a large mixing bowl.
Cut the butter into the dry mixture using a pastry blender or two knives until it resembles a coarse meal.
Make a well in the center of the mixture and pour in the half and half.
Stir until the dough comes together.
Turn dough onto a well-floured surface.
Flatten dough to ½ an inch thickness.
Using a 2 ½ biscuit cutter cut out 12 biscuits.