Onion and Cabbage Panade

Directions

1. Slice the onions in half lengthwise (from root to stem end), peel them, and slice about 1/4 inch thick lengthwise (in the same direction).
2. Heat a large pot, braiser, or a shallow Dutch oven over medium-high heat and add the oil and 1 tablespoon of the butter. Add the onions and 1/2 teaspoon salt and toss gently using tongs. If the onions are steaming and not browning after the first 5 minutes, turn the heat up to high. Cook for 12 to 14 minutes, stirring only occasionally so the onions have a chance to brown, by which time they should be soft and wilted, and starting to turn brown all over.
3. Add 1/4 cup water and the Madeira, sherry, or cognac (if using; if not, increase the water to 1/2 cup) and use a wooden spoon to scrape the bottom of the pan. Reduce the heat to low and cook for 25 to 30 minutes, stirring occasionally. Add more water, 1/4 cup at a time, if the onions start to stick. Season with pepper to taste.
4. Add the cabbage (and a few tablespoons of water if needed), raise the heat to medium, and add 1/2 teaspoon salt, the thyme, and more pepper. Cook, tossing occasionally, until wilted, then cover and continue cooking for 15 minutes, tossing occasionally, until soft. Uncover and reduce the heat to medium-low. Cook for 25 to 30 minutes, stirring occasionally and adding 1/4 cup water if needed to prevent stick- ing, until very soft and brown. Remove the thyme stems and adjust the seasonings. Transfer to a bowl.
5. Add 1/2 cup of water to deglaze the pot, scraping up any brown bits. Pour over the onions in the bowl and rinse the pot.
6. Heat the oven to 325˚F. Melt 1 tablespoon of the butter in the same pot and then remove from the heat. Spread out half of the onion mixture on the bottom of the pot, followed by a layer of bread slices, tearing them to fit and create an even layer. Follow with the remainder of the onion mixture. Top with the remaining bread slices. You may not need all the bread; just use enough to fit.
7. Add 3 cups of the stock, or until you see it welling up to the same level as the top of the bread. Press down lightly with a spatula to help the bread absorb the liquid.
8. Let sit for 10 minutes, then add the remaining cup of stock (or more as needed) to maintain the same level. Bring to a simmer on the stovetop and cover tightly with foil or with the lid of the pot. Place on a parchment- or foil-lined baking sheet and bake for 30 minutes, until steaming hot throughout. Remove the foil and top with the cheeses and cook for 30 to 40 minutes longer until the cheese has browned and the liquid is mostly absorbed. Serve hot in bowls.