Ingredients
1 lb. fettuccine
6 tbsp. butter, divided
2 large yellow onions, thinly sliced
1/4 c. white wine
4 cloves garlic, minced
4 tbsp. all-purpose flour
2 c. heavy cream
2 c. milk
1/2 c. freshly grated Parmesan
1 tsp. fresh thyme leaves
Kosher salt
Freshly ground black pepper
Pinch crushed red pepper flakes
2 1/2 c. shredded Gruyère, divided
1 baguette, thinly sliced
Preparation
Step 1Preheat oven to 350°. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain. Step 2In a large skillet over medium heat, melt 2 tablespoons butter. Add onions and cook, stirring often, until deep golden and caramelized, about 30 minutes. Add white wine and continue to cook until evaporated, 5 minutes more.Step 3In a medium skillet over medium heat, melt remaining 4 tablespoons butter. Add garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute more. Slowly whisk in cream and milk. Bring mixture to a simmer, then add Parmesan and thyme and simmer until thickened, 5 minutes. Season with salt, pepper, and red pepper flakes. Step 4Add pasta to sauce and toss to combine. Top with caramelized onions and 1 cup Gruyère. Bake until cheese is melty, 20 minutes. Step 5Heat oven to broil. Top pasta dish with baguette slices and top with remaining 1 ½ cup Gruyère. Broil until golden, 5 minutes.
Have you made this yet? Let us know how it went in the comments below!
