Ingredients

• 3 tbsp olive oil
• 2 tbsp butter (divided)
• 4 large onions, thinly sliced
• 1 garlic clove, minced
• 2 tsp fresh thyme leaves, plus more for garnish
• 1½ tbsp plain flour
• ½ cup dry white wine (120ml)
• 2 cups chicken stock (500ml)
• 1 cup - 110g grated Gruyère cheese, plus more for garnish
• ½ cup - 50g freshly grated Parmesan cheese
• ½ cup - 120ml heavy cream
• 14oz - 400g fettuccine or spaghetti
• Salt and freshly ground black pepper, to taste
• For the Gruyère Breadcrumbs:
• 2 tbsp unsalted butter
• ¾ cup - 40g panko breadcrumbs
• 1 garlic clove, grated
• ½ tsp kosher salt
• ½ tsp black pepper
• 1oz - 30g Gruyère cheese, finely grated

Steps

• Step 1

  Using a large Dutch oven or heavy bottomed pot over medium heat, heat 2 tbsp olive oil and 1 tbsp butter until melted. Add sliced onions, and cook for 10 minutes, stirring occasionally. Lower the heat and continue cooking lid on for 25-35 minutes, stirring often, until the onions are golden and jammy. Stir in the garlic and thyme, cooking for 2 minutes. Remove ½ cup of caramelised onions and set aside for garnish.

• Step 2

  While the onions continue cooking, let’s prepare the Panko Breadcrumbs. First melt 2 tbsp butter in a large frying pan over medium heat. Add the breadcrumbs, grated garlic, salt, and pepper. Cook, stirring constantly, until toasted golden brown, 4-5 minutes. Remove from heat and set aside.

• Step 3

  Meanwhile, cook the pasta in a large pot of salted boiling water until just less than al dente. Reserve 1 cup (250ml) of pasta water before draining.

• Step 4

  Now for the sauce, sprinkle the flour over the caramelised onions while stirring to coat evenly. Cook over heat for a couple of minutes. Deglaze the pan with white wine, scraping up any browned bits, and cook for 2 minutes. Add the chicken stock and bring to a simmer. Cook for 5 minutes until slightly thickened. Stir in the heavy cream. Cook until it reaches a nice consistency, about 5 minutes. Turn off heat and stir in the Parmesan and Gruyère until melted. Season with salt and pepper.

• Step 5

  

  Toss the cooked pasta with the onion sauce, adding reserved pasta water a splash at a time to coat the pasta evenly (if required). Cook over low heat for 1-2 minutes until the sauce clings to the pasta.

• Step 6

  

  Serve the pasta in bowls, topped with the reserved caramelised onions and Garlic breadcrumbs just before serving. Garnish with fresh thyme leaves and extra Gruyère if desired. Enjoy immediately.

Little Tips

The Panko breadcrumbs can be made in advance and stored in an airtight container for up to 2 days. Sprinkle over roasted vegetables for a versatile crunch!