Skillet French Onion Pasta Is the Best Comfort-Food Mashup

Heat 2 tablespoons oil in a large broiler-safe skillet over medium heat. Add sliced onions; cover and cook, undisturbed, until starting to soften, about 10 minutes. Stir in 1 teaspoon salt; cook, uncovered, stirring occasionally, until the onions are very soft and deep golden brown, about 45 minutes. Add 2 teaspoons thyme, the minced garlic and ½ teaspoon pepper; cook, stirring constantly, until fragrant, about 1 minute. Add ½ cup sherry; cook, stirring and scraping the bottom of the skillet to loosen browned bits, until evaporated, about 2 minutes.

Preheat broiler to high with oven rack about 6 inches from the heat source. Add 4 cups broth, 1 cup water, 12 ounces pasta and 1½ teaspoons Worcestershire to the onion mixture; stir to combine. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring often, until the pasta is tender and the liquid has thickened into a creamy sauce, about 12 minutes. Remove from heat. Stir in 1 cup Gruyère until melted and creamy, about 1 minute. Top with the remaining ½ cup Gruyère; broil until the cheese is melted and starting to bubble, about 3 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add ⅓ cup panko; cook, stirring often, until golden brown and crisp, 2 to 3 minutes.

Sprinkle the pasta with the toasted panko. Garnish with additional thyme and/or pepper, if desired. Recipe developed by Marianne Williams