French Onion Pasta

Think French Onion Soup… but make it pasta. Caramelized onions, melty Gruyere, and a creamy broth that hugs every noodle. Cozy, rich, and absolutely unforgettable—this is comfort food at its finest! Find @thebuttababe recipe below:

Ingredients
5 tablespoons unsalted butter
3 to 4 large sweet onions, thinly sliced
1 tablespoon sugar
1 teaspoon kosher salt
1/2 cup dry white wine
3 tablespoons sherry vinegar
3 garlic cloves, minced
2 cups beef broth
2 cups vegetable broth
3/4 cup heavy whipping cream
3/4 cup water
1 pound uncooked Campanelle noodles
2 teaspoons Worcestershire sauce
2 teaspoons fresh thyme
2 teaspoons Better than Bouillon sautéed onion base, optional
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup Gruyere cheese, sliced
Directions
In a Dutch oven, heat butter over medium heat. Add half the onions, sugar and kosher salt; cook and stir until softened. Add the remaining onions. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally.
Add wine and sherry vinegar, stirring to loosen browned bits from pan. Add garlic, let simmer about 3 minutes.
Add beef and vegetable broth, heavy cream, water and pasta; stir to combine. Reduce heat; simmer until pasta is tender, about 12 minutes. Stir in Worcestershire, thyme, bouillon (if using), salt and pepper.
Remove from heat, stir in cheeses until well mixed.

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