Ingredients
Scale
- 1 lb Rigatoni or Shells pasta
- 3 large yellow onions, thinly sliced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry white wine (optional, for deglazing)
- 2 cups beef broth (high quality)
- 1 cup heavy cream
- 1 cup Gruyère cheese, freshly shredded
- 1/2 cup Parmesan cheese, grated
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the butter and olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onions with a pinch of salt. Cook them slowly, stirring occasionally, for about 25 to 30 minutes. You want them to become deep golden brown and soft. Do not rush this process, as the caramelization provides the primary flavor for the entire dish.
- Once the onions are caramelized, add the minced garlic and fresh thyme. Sauté for about 1 minute until fragrant. If you are using white wine, pour it in now to deglaze the pan, scraping up all the brown bits from the bottom. Let the wine simmer until it has mostly evaporated.
- Pour in the beef broth and bring the mixture to a gentle simmer. Let it cook for about 5 to 7 minutes to allow the flavors to meld and the liquid to reduce slightly. While the sauce simmers, boil a large pot of salted water and cook your pasta according to the package instructions until it is al dente.
- Lower the heat on the onion mixture and stir in the heavy cream. Once the cream is heated through, gradually add the shredded Gruyère and Parmesan cheese. Stir constantly until the cheese is completely melted and the sauce is smooth and glossy.
- Drain the pasta, reserving about half a cup of the pasta water. Toss the cooked pasta directly into the creamy onion sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and plenty of black pepper. Serve immediately, garnished with fresh parsley and extra cheese if desired.
- Cook Time: 60 minutes