FOR THE ONIONS

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
• 1/8 tsp salt
• 1/8 tsp pepper

FOR THE SAUCE

• 4 garlic cloves, minced
• pinch-1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• 5 1/2 cups water (may sub beef broth and omit bouillon)
• 1 12 oz. can evaporated milk
• 1/2 tablespoon cornstarch
• 2 tablespoons beef bouillon (granulated, base or cubes) (may omit and use beef broth instead of water)
• 1 tablespoon fresh parsley, minced (or 1 tsp dried)
• 2 teaspoons fresh thyme, minced (or 3/4 tsp dried)
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp pepper

Add Last

• 1 pound short cut pasta, uncooked (I use orecchiette)
• 5 oz. Gruyere cheese, freshly shredded
• 1/4 cup Parmesan Cheese, freshly shredded
• fresh parsley for garnish (optional)