# Components:
→ 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 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, for garnish (optional)
# Method:
01 - Boil ditalini pasta in salted water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add onions, sugar, and salt; cook while stirring frequently until deep golden brown, about 25–30 minutes, adjusting heat to prevent burning.
03 - Incorporate minced garlic into the caramelized onions and cook for 1 minute until fragrant.
04 - Sprinkle flour over onions, stir thoroughly, and cook for 2 minutes to remove raw flour taste.
05 - Pour in vegetable broth, scraping skillet to dissolve browned bits. Bring to simmer and cook 2–3 minutes until slightly thickened.
06 - Stir in heavy cream, thyme, Dijon mustard, and black pepper; simmer gently for 3–4 minutes until sauce is creamy.
07 - Add cooked ditalini and reserved pasta water as needed, stirring to achieve desired sauce consistency.
08 - Remove from heat and fold in half the Gruyère and all Parmesan until melted and creamy. Adjust seasoning as necessary.
09 - Plate and top with remaining Gruyère and chopped herbs if desired. Serve immediately.
