# What You Need:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 2 cloves garlic, minced
→ Pasta
03 - 12 ounces dry fettuccine or linguine
→ Liquids
04 - 1/4 cup dry white wine
05 - 4 cups vegetable or beef broth
→ Dairy
06 - 2 tablespoons unsalted butter
07 - 1 cup grated Gruyère cheese
08 - 1/2 cup grated Parmesan cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 teaspoon sugar
11 - 1/2 teaspoon dried thyme
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
14 - Fresh parsley, chopped
15 - Extra Gruyère or Parmesan cheese
# How to Make It:
01 - Heat butter and olive oil in a large, deep skillet or Dutch oven over medium heat. Add sliced onions and sugar. Cook, stirring occasionally, for 20 to 25 minutes until onions are deep golden brown and caramelized.
02 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
03 - Pour in white wine to deglaze the pan, scraping up any browned bits. Cook until the wine is mostly evaporated, about 2 minutes.
04 - Stir in dried thyme, bay leaf, and broth. Bring to a boil.
05 - Add uncooked pasta, stir well, reduce heat to medium-low, and simmer uncovered, stirring frequently, for 10 to 12 minutes or until pasta is al dente and most liquid is absorbed.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and freshly ground black pepper to taste.
07 - Serve hot, garnished with chopped fresh parsley and additional cheese if desired.
