A rich and comforting pasta dish that combines the savory sweetness of caramelized onions with the creamy, cheesy essence of French onion soup.

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In a large skillet or Dutch oven, heat the butter and olive oil over medium heat.
Add the sliced onions, sugar, and salt. Cook, stirring occasionally, for 25-30 minutes until onions are deep golden and caramelized.
Stir in the garlic and thyme, cooking for another 2 minutes.
Deglaze the pan with white wine, scraping any browned bits from the bottom. Simmer for 3-5 minutes until slightly reduced.
Pour in the beef broth and bring to a gentle simmer.
Meanwhile, cook the pasta in a large pot of salted water until al dente. Drain and set aside.
Add the cooked pasta to the onion mixture, then stir in the heavy cream, Gruyère, and Parmesan cheeses.
Cook for 2-3 minutes more, until the cheese is melted and sauce is creamy. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.