# What you need:
→ 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
10 - 1/2 cup heavy cream
11 - 1 tsp fresh thyme leaves
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 (optional)
# Steps to follow:
01 - Boil ditalini pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain and set aside.
02 - Melt butter with olive oil in a large skillet over medium heat. Add sliced onions, sugar, and salt. Stir frequently and cook until deep golden and caramelized, about 25 to 30 minutes. Adjust heat as needed to avoid burning.
03 - Incorporate minced garlic to the caramelized onions and cook for 1 minute until fragrant.
04 - Sprinkle flour over the onions, stirring continuously for 2 minutes to remove raw flour taste.
05 - Pour in vegetable broth, scraping browned bits from the skillet. Simmer for 2 to 3 minutes until slightly thickened.
06 - Stir in heavy cream, thyme, Dijon mustard, and black pepper. Simmer gently for 3 to 4 minutes to develop a creamy consistency.
07 - Mix cooked pasta into the sauce, adding reserved pasta water as needed to achieve desired texture.
08 - Remove from heat. Fold in half of the Gruyère and all Parmesan cheese until melted and smooth. Adjust seasoning if necessary.
09 - Serve immediately, topped with remaining Gruyère and optional fresh herbs.
