One Pot Creamy French Onion Pasta by Zach

Ingredients

• 3 large yellow onions, sliced
• 2 tbsp butter
• 1 tbsp vegetable oil
• 8 oz pancetta, diced
• 2 cloves garlic, minced
• 2 tbsp white wine
• 1 tsp salt
• 0.5 tsp thyme
• 0.5 tsp fresh rosemary, chopped
• 8-10 oz dry pasta (like penne or rotini)
• 3 cups beef broth
• 1 cup heavy cream
• 1 cup fresh parmigiano reggiano, grated
• 0.5 cup fresh gruyère, grated

Instructions

1. Heat butter and oil in a large pot or Dutch oven over medium heat.
2. Add sliced onions and cook, stirring occasionally, for 10-15 minutes until caramelized and nicely browned on the bottom.
3. Deglaze with a splash of water if needed, continuing to cook until onions are soft and deeply colored.
4. Add diced pancetta to the pot and cook until crispy, about 5-7 minutes.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Deglaze with white wine, scraping up any browned bits from the bottom of the pot.
7. Add salt, thyme, and rosemary, stirring to combine.
8. Add the dry pasta and beef broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for about 12-15 minutes, or until pasta is al dente and most of the liquid is absorbed.
9. Stir in heavy cream and grated Parmigiano Reggiano until the sauce is creamy.
10. Top with grated Gruyère cheese and let it melt, about 2-3 minutes.
11. Serve immediately.