Peel and thinly slice the onions (I recommend a mandoline if you have one – if not, a sharp knife works well too) then set aside. NOTE: it’ll seem like a ridiculous amount of onions, but stay with me — they cook way down.
Add Ritz crackers to a small ziplock bag then crush using a rolling pin and set aside.
Melt butter and add olive oil to a pot or large skillet over medium heat. Add the sliced onions. Season with salt and pepper and toss to coat with the butter mixture.
Cook onions to caramelize 15-20 minutes or until softened and a golden brown color.
Add Worcestershire sauce, balsamic vinegar, brown sugar, thyme and garlic. Stir well and simmer 2-3 minutes.
Pour in the beer then cook over medium heat 3-5 minutes or until the beer is reduced by about half.
Add the beef stock, bay leaves, a salt and black pepper and the gnocchi. Cover and bring to a full boil then reduce heat to low and simmer uncovered 4 minutes or just until the gnocchi is tender and cooked through.
Taste and add salt if needed then layer the shredded Gruyere cheese, crushed Ritz crackers and parmesan cheese over the top.
Bake at 400 degrees 3-4 minutes or until the cheese is melted then pop under the broiler 1-2 minutes until the cracker topping is golden brown.Remove from the oven and enjoy right away.