# 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 (optional)
13 - Fresh parsley, chopped
14 - Extra Gruyère or Parmesan cheese, for serving
# Directions:
01 - Heat olive oil and unsalted butter in a large heavy-bottomed pot over medium heat. Add sliced onions and 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. Cook for an additional 1 minute until fragrant.
03 - Pour in the dry white wine and scrape browned bits from the bottom. Simmer for 2 to 3 minutes, allowing the wine to reduce by half.
04 - Pour in the vegetable broth and add the bay leaf. Increase heat and bring mixture to a boil.
05 - Add dry fettuccine or linguine directly to the pot. Stir to fully submerge the noodles. Lower heat to medium-low and simmer uncovered, stirring frequently, until pasta is al dente and most of the liquid has been absorbed, about 12 to 15 minutes.
06 - Remove the bay leaf. Stir in shredded Gruyère and grated Parmesan until cheese is melted and the mixture becomes creamy. Adjust seasoning with salt and black pepper as desired.
07 - Portion the pasta into bowls and serve hot, garnished with chopped parsley and extra cheese if preferred.
