Step 1

Add butter to a heavy bottomed skillet over medium heat. Once melted, add onions, olive oil, and a hefty pinch of salt. Cook for 20 minutes, stirring often until soft and starting to brown.

Step 2

Add garlic and thyme and cook for 3 more minutes or until the garlic is tender and fragrant.

Step 3

Add balsamic vinegar and white wine to deglaze the pan - scraping up all the little bits on the bottom of the pan.

Step 4

Add rigatoni, Worcestershire sauce, and beef broth and stir everything together. Carefully submerge the noodles and cook over a medium simmer for 20 minutes with the lid on, occasionally removing it and stirring so the noodles don’t stick to the pot.

Step 5

Once al dente, add the @emmicheeseusa Gruyère and heavy cream and gently stir until creamy. Taste and season with flaky salt and pepper.