Savory ditalini pasta with caramelized onions, creamy sauce, and a blend of cheese delivering rich, warm flavors.
# What You Need:
→ Pasta
01 - 12 oz ditalini pasta
→ Onions
02 - 4 large yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 tsp sugar
06 - 1/2 tsp salt
→ Sauce
07 - 2 cloves garlic, minced
08 - 1 tbsp all-purpose flour
09 - 1 cup vegetable broth
10 - 1/2 cup heavy cream
11 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
12 - 1 tsp Dijon mustard
13 - Freshly ground black pepper, to taste
→ Cheese Topping
14 - 1 cup Gruyère cheese, grated
15 - 1/3 cup Parmesan cheese, grated
16 - Chopped chives or parsley, for garnish (optional)
# Step-by-Step Directions:
01 - Boil the ditalini pasta in a large pot of salted water until al dente. Reserve 1/2 cup of the pasta cooking water, drain pasta, and set aside.
02 - Heat butter and olive oil in a large skillet over medium heat. Add sliced onions, sugar, and salt. Cook, stirring frequently, until onions are deeply caramelized and golden brown, approximately 25 to 30 minutes. Adjust heat to prevent burning.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over onions, stir well, and cook for 2 minutes to remove raw flour flavor.
05 - Pour in vegetable broth while scraping browned bits from the skillet. Bring to simmer and cook for 2 to 3 minutes until slightly thickened.
06 - Stir in heavy cream, thyme, Dijon mustard, and freshly ground black pepper. Simmer gently for 3 to 4 minutes until sauce is creamy.
07 - Add cooked pasta to the sauce along with reserved pasta water as needed to achieve desired consistency, stirring to combine.
08 - Remove skillet from heat and fold in half of the Gruyère cheese along with all Parmesan cheese until melted and creamy. Adjust seasoning if necessary.
09 - Serve immediately topped with remaining Gruyère and optional chopped herbs.
