French Onion Pasta

1: Cook rigatoni according to package instructions until al dente.

2: In a large skillet, melt butter and olive oil over medium heat.

3: Add sliced yellow onion and cook until caramelized, about 20 minutes.

4: Stir in minced garlic and cook for an additional 1-2 minutes.

5: Season with salt, pepper, and thyme leaves.

6: Pour in white wine and let it reduce for a few minutes.

7: Add beef stock and sherry vinegar, simmering for 5 more minutes.

8: Stir in heavy cream and remove from heat.

9: Combine cooked rigatoni with the onion mixture, then mix in grated Gruyere and Grana Padano.

10: Transfer to a baking dish, top with lemon-garlic panko breadcrumbs, and sprinkle with chopped parsley.

11: Bake at 375°F for 15 minutes or until the top is golden.