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Add the onions, butter, and sugar to a large pan and cook over medium low heat for 25-30 minutes, stirring occasionally, until caramelized.
Add the pasta and beef broth and cook until the pasta is tender and most of the broth has been absorbed.
Stir in the heavy cream, thyme, garlic powder, pepper, salt, and monterey jack.
Top with mozzarella and broil until melted and golden.
In a separate pan, add the shallots and enough avocado oil to coat the bottom of your pan.
Cook over medium heat until golden and crispy, then transfer to a paper towel lined plate.
Serve the pasta topped with a sprinkle of panko breadcrumbs and crispy shallots.