Description
Ingredients
– 8 oz medium pasta shells
– 2 large onions, thinly sliced
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1/2 tsp sugar
– 2 cloves garlic, minced
– 1/4 cup dry white wine (optional, or use additional broth)
– 2 cups beef broth
– 1 cup heavy cream
– 1 tsp fresh thyme leaves
– 1 cup shredded Gruyère or Swiss cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter with olive oil over medium heat. Add the sliced onions and sugar, cooking for 20-25 minutes, stirring occasionally until the onions are deeply caramelized.
3. Add the garlic and cook for 1-2 more minutes until fragrant.
4. Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits, and let it cook off for about 2 minutes.
5. Stir in the beef broth, heavy cream, and thyme. Simmer for 5-7 minutes until the sauce thickens slightly.
6. Add the cooked pasta shells and Gruyère cheese to the skillet, stirring until the cheese is melted and the pasta is well-coated. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.
Notes
### Tip:
Serve with a slice of crusty baguette to soak up the delicious sauce.
### Cooking Tip:
Caramelize the onions slowly on medium-low heat to achieve a deep, rich flavor without burning.
- Prep Time: 15
- Cook Time: 30