# Components:
→ Vegetables
01 - 3 large yellow onions, thinly sliced
02 - 3 cloves garlic, minced
→ Pasta
03 - 12 ounces dry fettuccine or linguine
→ Liquids
04 - 4 cups low-sodium vegetable broth
05 - 1/2 cup dry white wine
→ Dairy
06 - 2 tablespoons unsalted butter
07 - 1 cup shredded Gruyère cheese
08 - 1/4 cup grated Parmesan cheese
→ Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - 1 bay leaf
12 - Salt and black pepper, to taste
→ Garnish
13 - Chopped fresh parsley (optional)
14 - Extra Gruyère or Parmesan cheese for serving (optional)
# Directions:
01 - Heat olive oil and butter in a large heavy-bottomed pot over medium heat. Add sliced onions with a generous pinch of salt. Cook, stirring frequently, for 20 to 25 minutes until onions are deeply caramelized and golden brown.
02 - Stir in minced garlic and thyme leaves. Cook for 1 minute until fragrant.
03 - Pour in dry white wine and scrape the bottom of the pot to incorporate any caramelized bits. Simmer for 2 to 3 minutes until the wine reduces by half.
04 - Pour in vegetable broth and add the bay leaf. Bring the mixture to a boil.
05 - Add dry pasta directly into the pot. Stir to submerge noodles. Lower heat to medium-low and simmer uncovered, stirring often, until pasta is al dente and most liquid is absorbed, approximately 12 to 15 minutes.
06 - Remove bay leaf. Stir in Gruyère and Parmesan cheeses until melted and creamy. Season with salt and black pepper as needed.
07 - Serve immediately, garnished with chopped parsley and additional cheese if desired.
