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Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- ½ cup dry white wine (or extra broth)
- 1 ½ cups beef broth
- 1 cup heavy cream (or half-and-half)
- 8 ounces pasta (rigatoni, fusilli, or shells)
- 1 cup shredded Gruyère or Swiss cheese
- ½ cup shredded mozzarella (optional)
- Fresh parsley or thyme (for garnish, optional)
- French fried onions (for garnish)
Instructions
- Melt butter and oil in a pan, then add onions, sugar, salt, and pepper. Cook until caramelized.
- Add garlic and thyme, cooking until fragrant.
- Deglaze the pan with white wine, scraping up browned bits.
- Stir in beef broth and heavy cream, simmer until slightly thickened.
- Boil salted water and cook pasta until al dente, reserving a cup of pasta water.
- Combine pasta with the sauce, adding cheese until melted. Adjust with reserved pasta water if needed.
- Serve garnished with fresh herbs and French fried onions.
Notes
Patience is key when caramelizing onions for maximum sweetness.
Feel free to experiment with different pasta shapes and cheeses.
Leftovers can be stored for up to three days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 80