Sprinkle both sides of brisket with salt and pepper.

Heat large Dutch oven or covered pan on stove top. Add brisket and brown on all sides. Remove to platter. Add onions and garlic to pan; cook until golden and slightly softened, about 5 minutes.

Meanwhile, in small bowl, whisk together honey, mustard, wine and thyme.

Return brisket to pan, placing on top of onions. Pour juices from brisket platter and about 3/4 of honey-wine mixture over brisket. Add 1 cup of water to pan. Bring to a boil. Cover and transfer to oven; bake at 350°F for 2-1/2 hours, basting with pan juices every 20 to 30 minutes.

Uncover and pour remaining honey-wine mixture over brisket. (Onion mixture will be a dark bronze color at this point.) Bake uncovered for another 20 minutes.

Remove brisket to platter, cover and let sit about 15 minutes.

Remove fat from pan juices and season with salt and pepper.

To serve, slice brisket across grain. Serve with onions and drizzle with pan juices.