One Pot Brie Caramelized Onion Pasta

Ingredients

• 3 large yellow onions, thinly sliced
• 3 tbsp butter
• 1 tbsp olive oil
• 1 tsp salt
• 3-4 cloves garlic, minced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ cup bourbon
• 4 cups beef broth
• 1 cup heavy cream
• 16 oz bow tie pasta (farfalle)
• 8 oz brie, rind removed, torn into pieces
• Salt & pepper to taste
• Optional: ½ cup grated Gruyère or Gouda
• Fresh thyme and Parmesan for garnish

Instructions

1. In a large, wide pot or deep skillet, melt the butter and olive oil over medium heat. Add the sliced onions and 1 tsp salt. Cook for 20-30 minutes, stirring every few minutes, until deeply golden brown and jammy. Don’t rush this step—it’s the flavor foundation!
2. Once onions are caramelized, add the minced garlic and thyme. Cook for 30-60 seconds until fragrant.
3. Carefully pour in the bourbon, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Let it reduce for 1-2 minutes.
4. Add the beef broth and bring to a simmer. Stir in the pasta, submerging it in the liquid. Cover and simmer for about 8-10 minutes, stirring occasionally, until the pasta is mostly cooked. Then, remove the lid and continue to simmer uncovered until the pasta is al dente and liquid has reduced to a saucy consistency.
5. Reduce heat to low. Stir in the heavy cream. Add the brie pieces and stir gently until the cheese is fully melted and the sauce is silky.
6. Season generously with black pepper. Taste and add more salt if needed. For extra depth, stir in the optional Gruyère or Gouda until melted. If the sauce is too thick, add a splash of broth or hot water.
7. Remove from heat. Let it rest for 2-3 minutes for the sauce to thicken slightly. Spoon into bowls and garnish with a sprinkle of fresh thyme and Parmesan & Enjoy!