Ingredients

• 2 Tbsp. olive oil
• 2 Tbsp. unsalted butter
• 16 oz. diced yellow onion
• 16 oz. orecchiette pasta
• 2 cloves garlic, minced
• 1 tsp. fresh thyme leaves, plus more to garnish
• 1/2 c. dry sherry or white wine
• 32 oz. beef broth
• 6 oz. shredded swiss cheese

Steps

1. In a Dutch oven, heat oil and butter over medium-high. Add onions and season with salt and pepper. Cook until tender about 10-15 minutes.
2. Stir in pasta, garlic, thyme. Cook 1 minute.
3. Add sherry and cook until absorbed
4. Gradually add beef broth. Bring to a boil then reduce to a simmer
5. Cook until liquid is absorbed about 12-15 minutes. Season with salt and pepper
6. Remove from heat. Stir in half of swiss cheese. Top with remaining amount. Garnish with thyme

Notes

• Caramelized onions will add some depth but that will take at least 1 hour