Ingredients
Scale
- Pasta (spaghetti or linguine) 1 pound
- Yellow onions 3 large, thinly sliced
- Butter 4 tablespoons
- Olive oil 2 tablespoons
- Beef broth 4 cups
- Dry white wine (optional) 1/2 cup
- Gruyere cheese 1 cup, shredded
- Fresh thyme sprigs 2
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, melt butter and olive oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized and golden brown, about 30-40 minutes. This process takes time, so be patient and don't rush it.
- Step 3: Add the beef broth and white wine (if using) to the caramelized onions. Bring to a simmer and cook for 10 minutes, scraping up any browned bits from the bottom of the pan. Remove thyme sprigs.
- Step 4: Add the cooked pasta to the onion sauce. Toss to coat, adding reserved pasta water as needed to create a creamy sauce.
- Step 5: Stir in half of the Gruyere cheese. Divide the pasta among bowls and top with the remaining Gruyere cheese. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat with a splash of beef broth or water to loosen the sauce.
- A sprinkle of toasted breadcrumbs adds a delightful crunch to this cozy, savory dish.
- Don't skimp on the onion caramelization – that deep, sweet flavor is the heart of this pasta!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American