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Preheat oven to 350°F with a rack 7 inches from the heat source. Coat an 8-inch-square broiler-safe baking dish with cooking spray. Melt 2 tablespoons butter in a large pot or medium Dutch oven over medium-high heat. Add sliced cabbage, sliced onion and ½ teaspoon salt; cook, stirring often, until tender, 15 to 18 minutes. Sprinkle 3 tablespoons flour over the mixture and add ½ cup sun-dried tomatoes. Cook, stirring constantly, until no visible flour remains, about 1 minute. Gradually stir in 2 cups milk. Add 1 teaspoon mustard, ½ teaspoon ground fennel and the remaining ½ teaspoon salt; stir to combine. Remove from heat and add ½ cup Gruyère; stir to combine.
Pour the cabbage mixture into the prepared baking dish; top with the remaining ¼ cup sun-dried tomatoes and ½ cup Gruyère. Bake, uncovered, until melted and starting to brown, 18 to 20 minutes. Increase oven temperature to broil; broil until the cheese has browned, 1 to 2 minutes.
Let stand for 10 minutes. Top with 2 tablespoons fried onions (or shallots), if using, and sprinkle with 1 teaspoon thyme.
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