Ingredients
3 big onions, cut into thin slices.
4 tablespoons of butter without salt
2 pieces of garlic, chopped
1 small spoonful of sugar
1 small spoon of salt
1 cup of white wine
4 cups of beef broth
1 tablespoon of thyme leaves freshly picked.
1 leaf from the bay tree
12 ounces of pasta (fusilli or campanelle are good choices).
1 cup of shredded Gruyère cheese
Add salt and pepper according to your preference.
Fresh parsley, chopped for decoration.
Preparation
In a big pot, melt the butter on medium heat. Put the cut onions, sugar, and salt in the pan, mix well so the onions are covered in butter.
Cook the onions, stirring occasionally, for around 30 minutes until they turn a deep brown color and become golden.
3. Put the chopped garlic in the pan and cook for one more minute until it smells good.
Add white wine to the pot to remove any browned bits from the bottom. Cook until most of the wine has evaporated, approximately 5 minutes.
5. Pour in the beef broth, thyme, and bay leaf, and let it simmer. Cook for an additional 10 minutes so the flavors can mix together.
6. While the broth is heating gently, cook the pasta following the instructions on the package until it is firm to the bite. Drain the liquid and put it to the side.
Take out the bay leaf from the broth, and then mix in the cooked pasta. Add salt and pepper to your liking.
Serve the pasta and broth in bowls, and sprinkle grated Gruyère cheese on top. If you want, you can briefly broil the dish to melt and lightly brown the cheese on top.
Add some chopped fresh parsley on top before you serve.
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