# What you'll 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 (or beef broth for non-vegetarian option)
10 - 1/2 cup heavy cream
11 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
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 garnish
# Method:
01 - Boil ditalini in salted water until al dente. Reserve 1/2 cup pasta water, drain and set aside.
02 - Heat butter and olive oil in skillet over medium heat. Add onions, sugar, and salt. Cook, stirring frequently, until deep golden and caramelized, about 25 to 30 minutes, adjusting heat to prevent burning.
03 - Stir minced garlic into caramelized onions and cook for 1 minute until fragrant.
04 - Sprinkle flour over onions, stir continuously, and cook for 2 minutes to remove raw taste.
05 - Pour broth in while scraping skillet, bring to a simmer and cook 2 to 3 minutes to thicken slightly.
06 - Add heavy cream, thyme, Dijon mustard, and black pepper. Simmer gently for 3 to 4 minutes until creamy.
07 - Fold cooked pasta into sauce, adding reserved pasta water to achieve desired consistency.
08 - Remove from heat and fold in half of the Gruyère along with all Parmesan until melted and smooth. Adjust seasoning if necessary.
09 - Plate and garnish with remaining Gruyère and fresh herbs. Serve immediately.
