Tastes Incredible — But It's Just ONIONS, PASTA and CHEESE?!

Ingredients

• 2 Tbsp Unsalted Butter (cut into small pieces)
• 3 large Yellow Onion (thinly sliced, about 5½‑6 cups)
• 1 tsp Salt (kosher or table salt)
• ½ tsp Black Pepper (freshly ground)
• 1 cup Dry White Wine (divided: ¼ cup for initial cooking, ¾ cup for deglazing)
• 2 sprigs Fresh Thyme (leaves stripped)
• ½ lb Ground Beef (80% lean)
• 12 oz Bow Tie Pasta (Farfalle) (uncooked)
• 2 tsp Dijon Mustard (smooth)
• 1 Tbsp Worcestershire Sauce
• ½ cup Pecorino Romano Cheese (freshly grated)
• ½ cup Mozzarella Cheese (shredded, leftover pizza mozzarella)
• ¼ cup Gruyère Cheese (grated)
• ¼ cup Plain Breadcrumbs (can substitute panko if available)

Instructions

1. Melt butter and start onions

   Place the sauté pan over medium‑low heat, melt the butter, then add the sliced onions. Sprinkle with salt and pepper and stir to coat.

   Time: PT5M

   Temperature: medium‑low

2. Add wine and thyme, cover

   Pour in ¼ cup dry white wine and add the thyme leaves. Cover the pan with the lid and let the onions sweat for about 15 minutes.

   Time: PT15M

   Temperature: medium‑low

3. Caramelize the onions

   Remove the lid and continue cooking, stirring occasionally, until the onions turn deep golden‑brown and develop sweet caramel notes (about 15‑20 minutes).

   Time: PT20M

   Temperature: medium‑low

4. Deglaze the pan

   Increase the heat to medium‑high, pour in the remaining ¾ cup white wine, and scrape the browned bits (fond) from the bottom of the pan until the liquid reduces slightly.

   Time: PT3M

   Temperature: medium‑high

5. Add beef and pasta

   Stir in the ground beef, breaking it up, and let it brown for 2‑3 minutes. Add the uncooked bow‑tie pasta, ensuring it is mostly submerged in the liquid. Cover and simmer for 10‑12 minutes.

   Time: PT12M

   Temperature: medium

6. Finish cooking pasta

   Remove the lid and continue cooking, stirring occasionally, until the pasta is al dente and the sauce has thickened (about 5 minutes).

   Time: PT5M

   Temperature: medium

7. Incorporate cheese and flavorings

   Turn off the heat. Stir in the Dijon mustard, Worcestershire sauce, grated Pecorino, shredded mozzarella, and grated Gruyère until everything is evenly melted and combined.

   Time: PT3M

8. Broil for a golden crust

   Transfer the mixture to an oven‑safe baking sheet or skillet, sprinkle the breadcrumbs evenly on top, and place under the pre‑heated broiler. Broil for 2‑3 minutes, watching closely, until the cheese bubbles and the breadcrumbs turn golden.

   Time: PT3M

   Temperature: broiler high

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

65 g

Fat

20 g

Fiber

4 g