FRENCH ONION PASTA

1. Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Before draining, reserve 1 cup of pasta water.
2. In a medium heat skillet, combine olive oil and butter with the sliced onions. Cook for 8-10 minutes or until the onions caramelize.
3. Add minced garlic and cook until fragrant.
4. Season with salt and pepper to taste, and add fresh thyme.
5. Pour in the beef broth and sherry vinegar, mixing everything together.
6. Remove from heat and toss in the cooked rigatoni along with the heavy cream and cheeses. Stir until the cheese is fully melted. For a creamier sauce, gradually add reserved pasta water, 2 tbsp at a time, until reaching the desired consistency. And finish off with the crispy panko.