French onion soup meets pasta — slowly caramelized onions, beef broth, and gruyere all in one pot. Worth every minute of caramelisation.
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In a large heavy pot, melt butter with olive oil over medium heat. Add onions, salt, and sugar. Stir to coat.
Cook onions, stirring every 5 minutes, for 35-40 minutes until deeply caramelised — the colour of mahogany.
Add white wine. Scrape any browned bits from the bottom of the pot. Cook 2 minutes until wine has mostly evaporated.
Pour in beef broth, add thyme, bring to a boil.
Stir in pasta. Cover and simmer 12-14 minutes, stirring every 4 minutes, until al dente.
Off heat, stir in half the gruyere. Top with remaining cheese, cover for 2 minutes to melt. Garnish with chives.
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