Ingredients:

  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons olive oil (30ml)
  • 3 large yellow onions, thinly sliced (about 2 lbs / 900g)
  • 1 teaspoon granulated sugar (5g)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 2 cloves garlic, minced (6g)
  • 1 tablespoon all-purpose flour (8g)
  • 1/2 cup dry red wine, such as Burgundy or Cabernet Sauvignon (120ml)
  • 4 cups beef broth (950ml)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 pound pasta of your choice (such as rigatoni, penne, or shells) (450g)
  • 4 ounces Gruyère cheese, grated (about 1 cup) (115g)
  • Fresh parsley, chopped (optional garnish)

Instructions:

  1. Melt butter and olive oil in a Dutch oven over medium heat. Add onions, sugar, salt, and pepper. Cook, stirring occasionally, until onions are deeply golden brown and caramelized (about 30-40 minutes). Stir frequently toward the end to prevent burning.
  2. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in flour and cook for 1 minute more.
  3. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly (about 2 minutes).
  4. Pour in beef broth. Add thyme sprig and bay leaf. Bring to a simmer, then reduce heat and cook for 15 minutes to allow the flavors to meld.
  5. While the soup simmers, cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  6. Remove thyme sprig and bay leaf from the soup. Add drained pasta to the pot with the onion soup. Toss to coat, adding pasta water as needed to create a creamy sauce.
  7. Divide pasta among bowls. Top with grated Gruyère cheese and chopped parsley (if using). Serve immediately.