One-Pot Caramelized French Onion Pasta

1. Slice your onions like they owe you money, mince that garlic (use fresh please), and measure out all your seasoning. 
2. Over medium-low, heat up an oven-safe (deep) pan. Toss in the butter and olive oil. Once it’s hot, throw in all the sliced onion and give them a good stir.
3. Low and slow… let those onions caramelize and get all golden and sweet, stirring every few minutes to keep them from sticking. If they’re catching too much, add a little splash of water. 
4. Once your onions are all caramelized, toss in the garlic, thyme, salt, pepper, oregano, and rosemary. Let that all mingle for two minutes. 
5. Pour in your wine and let it work its magic, scraping up any tasty bits that clung to the bottom. Let the wine mostly disappear - a minute or two.
6. Add the Worcestershire sauce and an optional tablespoon of balsamic glaze (or vinegar). Turn on the oven to a broil in preparation for the last steps.
7. Add your broth and water to the pan, along with the pasta. Give it a good mix and make sure that pasta gets comfy and covered. Turn up the heat to get it boiling, then let it simmer until the pasta’s al dente and most liquid has evaporated, about 6-8 minutes.
8. Take it off the heat, stir in the cream and just 1 cup of cheese until it’s all melty and smooth.
9. Top with the remaining 1/2 cup of cheese. Broil for 2 minutes until the cheese is melted and golden brown. Garnish with fresh thyme and enjoy hot!