# Components:
→ Pasta
01 - 12 oz ditalini pasta
→ Onions
02 - 4 large yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 tsp sugar
06 - 1/2 tsp salt
→ Sauce
07 - 2 cloves garlic, minced
08 - 1 tbsp all-purpose flour
09 - 1 cup vegetable broth (or beef broth for non-vegetarian option)
10 - 1/2 cup heavy cream
11 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
12 - 1 tsp Dijon mustard
13 - Freshly ground black pepper, to taste
→ Cheese Topping
14 - 1 cup Gruyère cheese, grated
15 - 1/3 cup Parmesan cheese, grated
16 - Chopped chives or parsley, for garnish (optional)
# Directions:
01 - Boil ditalini in salted water until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
02 - Heat butter and olive oil over medium heat in a large skillet. Add sliced onions, sugar, and salt. Cook, stirring frequently, until onions turn golden brown and deeply caramelized, about 25 to 30 minutes. Adjust heat to prevent burning.
03 - Add minced garlic to caramelized onions and cook for 1 minute until fragrant.
04 - Sprinkle flour over onion mixture, stir continuously, and cook for 2 minutes to remove raw flour taste.
05 - Pour in broth, scraping browned bits from the pan. Bring to a simmer and cook for 2 to 3 minutes until sauce slightly thickens.
06 - Stir in heavy cream, thyme, Dijon mustard, and black pepper. Let simmer gently for 3 to 4 minutes until creamy.
07 - Add cooked pasta to the sauce along with reserved pasta water as needed to achieve desired consistency. Stir to combine.
08 - Remove from heat. Fold in half the Gruyère and all Parmesan cheese until melted and fully incorporated. Adjust seasoning if necessary.
09 - Plate the pasta and top with remaining Gruyère cheese and optional fresh herbs before serving hot.
