Cozy pasta with caramelized onions, savory broth, and melted Gruyère and Parmesan cheese in one pot.
# What You Need:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 oz dry fettuccine or linguine
→ Liquids
04 - 1/4 cup dry white wine
05 - 4 cups vegetable or beef broth
→ Dairy
06 - 2 tbsp unsalted butter
07 - 1 cup grated Gruyère cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry
09 - 2 tbsp olive oil
10 - 1 tsp sugar
11 - 1/2 tsp dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
14 - Fresh parsley, chopped
15 - Extra Gruyère or Parmesan cheese
# How-To Steps:
01 - Heat butter and olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, for 20 to 25 minutes until onions turn deep golden brown and caramelized.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the white wine, scraping the browned bits from the pan. Cook until most of the wine has evaporated, about 2 minutes.
04 - Add dried thyme, bay leaf, and broth. Bring the mixture to a boil.
05 - Add the dry pasta to the boiling broth. Stir well, reduce heat to medium-low, and simmer uncovered, stirring frequently, for 10 to 12 minutes until pasta is al dente and most liquid is absorbed.
06 - Remove the bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve hot, garnished with chopped fresh parsley and additional cheese if desired.
