One Pot Creamy French Onion Pasta

Slice the yellow onions and add them to a pot with oil and butter. Cook over medium heat.

To quickly caramelize the onions, let them brown on the bottom of the pan, then deglaze with a little water. Repeat this process until the onions are deeply caramelized.

Add the diced pancetta and cook until crispy. Then, add the minced garlic and cook for another minute until fragrant.

Mix everything together and deglaze the pan with white wine. Season with salt, thyme, and fresh rosemary.

Add the dry pasta and beef broth to the pot. Bring to a simmer and cook until the pasta is al dente and most of the liquid is absorbed.

Stir in the heavy cream and grated Parmigiano Reggiano until the sauce is creamy.

Top the pasta with a layer of fresh Gruyère cheese and torch it until bubbly and melted.