One-Pot Creamy French Onion Pasta

Heat the butter and olive oil together in a large, deep skillet or pot over medium heat.

Add the sliced onions and a pinch of salt, cooking, stirring occasionally, until they turn deep golden brown and caramelize, about 12–15 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Deglaze the pot with the white wine, scraping up any browned bits from the bottom; let it reduce for 2–3 minutes.

Pour in the vegetable broth and bring the mixture to a gentle boil.

Add the dry pasta, reduce the heat to a simmer, and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, about 8–10 minutes.

Stir in the heavy cream, fresh thyme, and grated Parmesan cheese; continue cooking for 2 minutes until the sauce thickens and becomes glossy.

Season with salt and freshly ground black pepper to taste.

Remove from heat, let the pasta rest in the pot for 2 minutes to allow the flavors to meld, then serve hot, optionally garnished with extra Parmesan or a sprinkle of thyme.