Melt the butter in a medium saucepan over medium heat.Drain, reserving 1/2 cup of the cooking liquid. For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions.(The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month). Either keep warm on a low burner or cool completely, refrigerate and reheat later. Season with salt and a few grinds of pepper. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes.Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. For the soup: Melt the butter in a large Dutch oven or pot over medium heat.Remove from oven and let cool slightly before serving. Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes.Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine.Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray.Cook over low heat until sherry is reduced by half, then add stock and thyme and cook until almost all liquid is evaporated. Return to heat and stir to remove browned bits from bottom of pan. Season with salt and a generous amount of pepper. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes.Add onions, cover, and cook 10 to 15 minutes, stirring frequently. French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan.Stir until cheese is melted and sauce is smooth. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses.Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes.Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan.Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.Let cool slightly, then garnish with fresh thyme leaves. If you like a crispier top, broil for a few minutes. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up.If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. Slowly whisk in the milk and season with salt and pepper. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds.Rub one side of each baguette slice with garlic. Cook the pasta in the boiling water until 2 minutes shy of al dente drain and set aside. While the onions are cooking, heat the oven to 450 degrees.(You will need to do this several times.) If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes.Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat.(If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.) Bring a large pot of salted water to a boil.
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