Ingredients
Scale
- 2 tablespoons butter
- 2 medium yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon sugar (optional, to help caramelize onions)
- 1/4 cup white wine (optional)
- 2 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 8 oz fettuccine pasta (or any pasta of your choice)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (optional for extra creaminess)
- Salt and pepper, to taste
- Fresh parsley or thyme, for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onions and cook, stirring frequently, until they soften and turn golden brown, about 15-20 minutes. If the onions start to stick to the bottom of the pot, add a splash of water or broth to loosen them. Add the minced garlic and thyme and cook for an additional 1-2 minutes until fragrant.
- If you’re using white wine, pour it in to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for about 2-3 minutes.
- Add the chicken broth, heavy cream, and milk to the pot. Bring the mixture to a simmer over medium heat.
- Add the fettuccine (or your choice of pasta) directly into the pot. Stir to ensure the pasta is submerged in the liquid. Cover the pot and cook according to the package instructions, usually about 10-12 minutes, stirring occasionally. The pasta should be tender and most of the liquid should be absorbed.
- Once the pasta is cooked, stir in the grated Parmesan cheese and shredded mozzarella cheese (if using). Continue to cook over low heat, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
- Garnish with fresh parsley or thyme for a pop of color and flavor. Serve hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
