Savory pasta featuring caramelized onions, shallots, Gruyère, and herbs in a creamy sauce—all made in one pan.
# Ingredients:
→ Vegetables
01 - 2 large yellow onions, thinly sliced
02 - 4 large shallots, thinly sliced
03 - 3 garlic cloves, minced
04 - 2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
→ Pantry Staples
05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil
07 - 10 ounces dry pasta (e.g., fusilli, penne, spaghetti)
08 - 1 tablespoon all-purpose flour
09 - 4 cups low-sodium vegetable broth
10 - 1 teaspoon kosher salt
11 - ½ teaspoon freshly ground black pepper
→ Dairy Components
12 - ½ cup heavy cream
13 - 1 cup grated Gruyère cheese
14 - ½ cup grated Parmesan cheese
→ Optional Garnish
15 - Fresh chives or parsley, chopped
# Instructions:
01 - In a large, deep skillet or Dutch oven over medium heat, combine butter and olive oil. Add sliced onions and shallots. Cook, stirring periodically, for 20–25 minutes until deeply caramelized and golden brown. Add a splash of water to deglaze if sticking occurs.
02 - Incorporate minced garlic and thyme. Sauté for 1 minute until fragrant.
03 - Evenly sprinkle flour over the caramelized aromatics and stir to coat. Cook for 1–2 minutes.
04 - Add dry pasta, vegetable broth, salt, and pepper. Increase heat to achieve a boil, then reduce to a simmer. Cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, approximately 10–12 minutes.
05 - Reduce heat to low. Stir in heavy cream, Gruyère, and Parmesan. Continue mixing until the cheese is fully melted and a creamy sauce has formed.
06 - Taste and adjust seasoning as needed. Serve immediately, garnishing with fresh chives or parsley if desired.
