> 2 tbsp olive oil
> 2 tbsp unsalted butter
> 2 (8 oz) pkgs chopped fresh onions (about 4 cups)
> 1 (16 oz) pkg orecchiette pasta
> 2 cloves garlic, minced
> 1 tsp fresh thyme leaves, plus more to garnish
> 1/2 cup dry sherry or white wine
> 1 (32 oz) pkg low-sodium beef broth
> 1 (6 oz) bag finely shredded Swiss cheese
In a Dutch oven, heat the oil and butter on medium-high. Add the onions and season with salt and pepper. Cook 10–15 min., until tender and caramelized, stirring often.
When onions are caramelized, stir in the pasta, garlic, and thyme. Cook 1 min., stirring occasionally. Add the sherry and cook 2–3 min., until absorbed. Gradually add the beef broth, stirring frequently. Bring to a boil and then reduce heat to medium-high. Season with salt and pepper. Cook 12–15 min., until liquid is absorbed and pasta is tender.
Remove from heat. Stir in half of the Swiss cheese, topping with remaining amount. Garnish with thyme.