A comforting fusion of rich French onion soup flavors with creamy, cheesy pasta for a hearty and satisfying meal.

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In a large skillet or Dutch oven, heat butter and olive oil over medium heat.
Add the sliced onions, sugar, salt, and pepper. Cook, stirring often, until caramelized, about 25-30 minutes.
Add minced garlic and thyme, cook for another minute.
Deglaze the pan with white wine, scraping up any browned bits, and simmer for 2-3 minutes.
Add beef broth and bring to a simmer.
Meanwhile, cook the pasta according to package instructions; drain and set aside.
Add the cooked pasta to the onion mixture, stirring to coat well.
Stir in the heavy cream, Gruyère, and Parmesan cheese until melted and creamy.
Serve hot, garnished with chopped parsley.