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