3 tablespoons unsalted butter
3 medium yellow onions, thinly sliced (about 8 cups)
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
3/4 cup dry white wine
1 1/2 cups low-sodium beef broth
Kosher salt and freshly ground black pepper
12 ounces elbow macaroni (about 2 1/4 cups)
Splash olive oil
4 tablespoons unsalted butter plus 1 tablespoon melted unsalted butter, plus more for greasing
1/4 cup all-purpose flour
2 cups whole milk
2 teaspoons Worcestershire sauce
3 1/2 cups shredded Gruyere (about 10 ounces)
1 1/2 cups shredded mild yellow Cheddar (about 5 ounces)
4 slices white bread, cut into 1/4-inch cubes
2 teaspoons fresh thyme leaves
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