For the topping, heat EVOO and butter in a small pan over medium heat. Add garlic and stir 2-3 minutes then add panko and stir to combine and lightly toast, 1-2 minutes. Remove from heat and add in herbs and cheese.
For the onions, heat EVOO and butter in large skillet over medium heat. Add onions and bay, salt and pepper, and caramelize, 25-30 minutes. Deglaze with sherry or wine and add consommé. Keep warm over low heat.
Bring a pot of water to a boil for the pasta and preheat oven to 400°F.