Ingredients

• 1 lb pasta
• 2 tbsp olive oil
• 1/3 cup butter
• 3 garlic cloves, minced
• 3 large yellow onions, sliced
• 1 tbsp worcestershire sauce
• 1/2 cup dry white wine
• 6.5 cups beef stock
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1 pinch nutmeg
• 1 tbsp fresh thyme
• 1 cup gruyere cheese, shredded
• 1/2 parmesan cheese, shredded

Instructions

1. Slice yellow onions and set aside.
2. In a large, deep pan, add olive oil and butter. Set to medium heat.
3. Add in onions and begin sautéing for at least 20 minutes, stirring often.
4. Once the onions are caramelized and brown in color, add garlic, nutmeg, pepper, and fresh thyme. Sauté for an additional 2 minutes.
5. Add white wine and worcestershire to deglaze the pan and scrape all the bits from the bottom. Let simmer for 1-2 minutes, or until the wine is reduced by half.
6. Add pasta and beef broth. The broth should just cover the pasta.
7. Cover and let simmer for 10-12 minutes on medium heat, or until the pasta is cooked and the broth has been absorbed. Stir occasionally.
8. Remove from heat. Add heavy cream, shredded gruyere and parmesan cheeses. Mix until combined.
9. Add to a dish of your choice and top with extra gruyere and parmesan cheese. Enjoy!

Original recipe from sammymontgoms.com