Ingredients:

  • 12 ounces uncooked pasta (fusilli or penne recommended)
  • 4 cups low-sodium beef broth
  • 2 tablespoons olive oil
  • 2 medium yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper, to taste
  • 1 cup Gruyère cheese, shredded (for topping)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add sliced onions and a pinch of salt.
  3. Cook, stirring occasionally, for 10-15 minutes until onions are golden brown.
  4. Stir in minced garlic and thyme.
  5. Cook for an additional 2 minutes until fragrant.
  6. Pour in the beef broth and balsamic vinegar.
  7. Stir in uncooked pasta, and season with salt and pepper.
  8. Bring the mixture to a boil.
  9. Reduce heat to a simmer, cover the pot, and cook for 10-12 minutes or until pasta is al dente.
  10. Remove from heat and stir in half of the Gruyère cheese to melt.
  11. Top with remaining cheese and allow to sit covered for 2 minutes to melt.
  12. Garnish with fresh herbs and serve hot.