Ingredients
-
2 tablespoons unsalted butter
-
1 tablespoon olive oil
-
3 large yellow onions, thinly sliced
-
4 cloves garlic, minced
-
1 tablespoon fresh thyme (or 1 tsp dried)
-
1 tablespoon balsamic vinegar
-
Salt & pepper to taste
-
12 oz short-cut pasta (fusilli, penne, or rigatoni)
-
4 cups low-sodium beef broth (or veggie broth)
-
1/2 cup heavy cream (optional, for creaminess)
-
1 cup shredded Gruyère cheese (or Swiss or mozzarella)
-
1/2 cup grated Parmesan
-
Chopped parsley (optional, for garnish)
Instructions
1. Caramelize the onions:
-
In a large pot or deep skillet, melt butter and olive oil over medium heat.
-
Add sliced onions and a generous pinch of salt.
-
Cook for 20–25 minutes, stirring often, until deeply golden and caramelized. (Reduce heat if browning too fast.)
2. Add garlic & deglaze:
-
Stir in garlic and thyme, cook for 1 minute.
-
Add balsamic vinegar to deglaze the pan and lift all the browned bits. Cook another 2 minutes.
3. Add pasta & broth:
-
Pour in the pasta and broth. Stir to combine.
-
Bring to a boil, then reduce to a simmer.
-
Cover and cook for 10–12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
4. Make it creamy & cheesy:
-
Stir in heavy cream (if using), Gruyère, and Parmesan. Mix until smooth and melted.
-
Season with salt and pepper to taste.
5. Serve:
-
Garnish with parsley or more cheese. Serve hot with crusty bread or a side salad.