Step 1

Heat a large dutch oven or deep large skillet over medium heat. Melt butter with the oil until warmed. Add all the sliced onions. Toss them to coat in the butter and oil. Sauté, stirring rather frequently (every 3ish minutes) for about an hour until they are deep golden brown color and jammy. It’s okay if a little is sticking to the bottom of the pot, but if it is excessive and they are burning, add a little bit more oil or even 1-2 tbsp water.

Step 2

Once the onions are caramelized, add the minced garlic and chopped thyme. Sauté for about 3-4 minutes until very fragrant.

Step 3

Pour the wine in and scrape the bottom of the pan with a wooden spoon making sure to get up all the brown bits as it simmers and is absorbed / evaporated, about 1-2 minutes.

Step 4

Finish the caramelized onions by adding the worcestershire and salt.

Step 5

Into the same pot, add the beef broth, water, and dry uncooked pasta. Stir to combine and try to get as much pasta submerged as you can. Bring it up to a boil and then reduce to a simmer. Cook, stirring very frequently, until the pasta is al dente and a good amount of the liquid has evaporated – about 8-10 minutes. There will still be a bit of liquid, it’ll continue to thicken as you add the cheese and cream.

Step 6

Remove the pot from the heat and add the heavy cream and shredded gruyere cheese. Mix together until fully incorporated and creamy.