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1
For the topping, heat the EVOO and butter in a small pan over medium heat.
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2
Add the garlic and stir for 2-3 minutes, then add the panko and stir to combine and lightly toast, 1-2 minutes.
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3
Remove from the heat and add in the herbs and cheese.
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4
For the onions, heat the EVOO and butter in large skillet over medium heat.
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5
Add the onions and bay leaves, salt and pepper and caramelize, 25-30 minutes.
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6
Deglaze with sherry or wine and add the consomme.
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7
Keep warm over low heat.
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8
Bring a pot of water to a boil for the pasta and pre-heat the oven to 400F.
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9
For the cheese sauce, melt the butter in medium size saucepot over medium to medium-high heat.
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10
Whisk in the flour, cook for 1 minute, then add the milk.
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11
Season the sauce with salt, pepper and nutmeg and thicken to coat a spoon.
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12
Add the Gruyere, stirring in a figure-eight motion, and melt it into the sauce.
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13
Reduce the heat to low.
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14
Undercook the pasta by a minute or so, then drain it and return it to the pot.
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15
Combine the pasta with the onions and cheese sauce, then transfer to a casserole dish.
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16
Top with the breadcrumb mixture and bake until golden, 20-25 minutes.
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17
Serve with spinach salad or shaved raw asparagus salad alongside.
