I start by melting butter and olive oil in a large pot over medium heat. Then I add the sliced onions and cook them slowly until golden and soft. This step takes patience, but it builds the signature deep flavor.

Once onions turn rich brown, I add garlic and cook it briefly. Then I pour in white wine to deglaze the pot and lift all browned bits. This creates a strong savory foundation for the sauce.

Next, I add beef broth, thyme, and Worcestershire sauce into the pot. I let everything simmer so the flavors blend beautifully together. The aroma at this stage already feels like classic French onion soup.

I add uncooked pasta directly into the simmering broth mixture. The pasta absorbs all the rich onion flavor as it cooks slowly. I stir occasionally to make sure nothing sticks to the bottom.

Once the pasta is tender, I remove the pot from heat. Then I stir in grated Gruyère until it melts into a creamy sauce. Finally, I top it with Parmesan before serving hot and bubbly.