French Onion Pasta

_INGREDIENTS:

• 3–4 brown onions, finely sliced
• 20g butter
• 1 Tbsp oil 2 cloves garlic, minced
• 1 tsp dried thyme
• 100ml white wine
• 700ml beef stock
• 250g pasta of your choice (macaroni or orecchiette work well)
• 100ml cream
• 1 cup grated Parmesan
• 1 cup grated Gruyère or mozzarella Salt and pepper, to taste

_{INSTRUCTIONS:}

1. Heat the oil and butter in a large, deep pan over a medium-low heat. Add the onions and cook slowly, stirring occasionally, for about 10 minutes until beginning to soften.
2. Add the garlic and thyme, stir to combine, and continue cooking for another 10–15 minutes until the onions are soft, golden, and properly caramelised.
3. Pour in the wine and let it bubble for 1–2 minutes, scraping up any sticky bits from the bottom of the pan.
4. Add the beef stock and bring to a boil.
5. Stir in the pasta and cook until tender, adding a splash of water if needed to keep it from catching.
6. Stir through the cream and Parmesan until the sauce is creamy and coats the pasta. Season well with salt and pepper.
7. Scatter over the Gruyère or mozzarella and place under a hot grill for 2–3 minutes until melted and golden.