Ingredients
Scale
- 10.5 oz short pasta (rigatoni or penne)
- 3 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1/2 cup dry white wine
- 2 cups low-sodium beef or vegetable broth
- 1 tablespoon Worcestershire sauce
- Freshly ground black pepper to taste
- 1/2 cup heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Gruyère cheese (for topping)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat oven to 400°F and lightly grease an 8×12-inch baking dish.
- Cook pasta in salted boiling water for 2 minutes less than package directions. Drain and set aside.
- In a large skillet, melt butter with olive oil over medium heat. Add onions, salt, and sugar. Cook 20–25 minutes until deeply caramelized.
- Add garlic and thyme; cook 1 minute until fragrant.
- Deglaze with white wine, scraping the pan, and cook until reduced by half (about 3 minutes).
- Stir in broth and Worcestershire sauce. Simmer 5 minutes and season with black pepper.
- Reduce heat to low, stir in heavy cream, and remove from heat.
- In a large bowl, combine pasta, onion mixture, Gruyère, mozzarella, and Parmesan.
- Transfer to baking dish and top with remaining Gruyère.
- Bake 15–20 minutes until golden and bubbling. Rest 5 minutes, garnish with parsley if desired, and serve.
Notes
- Use vegetable broth for a fully vegetarian version.
- Try Swiss or provolone as alternative cheeses if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian