1

Set a large pot of salted water on the back burner over high heat, bringing it to a rapid boil.

2

Heat olive oil and half the unsalted butter in a 12-inch oven-safe skillet over medium-high heat until melted.

3

Thinly slice yellow onions from root to stem, adding them to the skillet with remaining salt and black pepper.

4

Cook onions over medium heat for 20 minutes, stirring occasionally until deeply caramelized, soft, and rich mahogany brown.

5

While onions caramelize, melt remaining butter in a small skillet over medium heat with panko breadcrumbs and fresh thyme.

6

Toast breadcrumbs for 3 minutes, stirring constantly until golden brown and aromatic, then set aside in a small bowl.

7

Drop rotini pasta into the boiling water, cooking for 8 minutes until tender with a firm al dente core.

8

Mince garlic cloves on the cutting board and stir into the caramelized onions, cooking for 1 minute until fragrant.

9

Pour beef broth into the skillet, scraping up all browned bits from the pan bottom, simmering for 3 minutes.

10

Stir heavy cream and finely grated parmesan into the onion sauce, simmering for 2 minutes until glossy and smooth.

11

Drain rotini pasta and fold directly into the rich French onion sauce, tossing thoroughly to coat every spiral.

12

Scatter shredded Swiss cheese evenly over the pasta, topping with toasted thyme panko breadcrumbs across the entire surface.

13

Broil skillet on high for 3 minutes until Swiss cheese is completely melted, bubbling, and golden at the edges.

French Onion Caramelized Skillet Pasta with Melted Gruyère & Thyme Breadcrumbs

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