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Cut the cabbage in half through the core, then cut each half in half again to make 4 wedges. Trim the stem ends.
Season the cabbage wedges with salt and pepper.
In a large sauté pan, heat enough olive oil to coat the bottom over medium-high heat. Sear the cabbage wedges on both sides until browned.
Reduce the heat to medium, add the butter and onions to the pan. Season with a pinch of salt and pepper. Cook the onions until translucent.
Add the minced garlic and cook for 1 minute.
Push the onion mixture to one side of the pan and arrange the cabbage wedges back in the pan.
Pour the white wine or stock and heavy cream into the pan, enough to come about 1 inch up the sides of the cabbage.
Sprinkle the Fontina and Parmesan cheeses over the top.
Bake at 400°F for 20-30 minutes, until the cabbage is tender.
Garnish with more black pepper and toasted breadcrumbs.