French Onion Pasta with Duck Fat — California Waterfowl

Ingredients

• 3 large yellow onions, thinly sliced
• 2 tbsp duck fat
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp balsamic vinegar (optional, for depth)
• ½ cup dry white wine (or beef broth for a deeper flavor)
• 1 tsp fresh thyme (or ½ tsp dried)
• 12 oz pasta (pappardelle, tagliatelle, or rigatoni work well)
• 2 cloves garlic, minced
• ½ cup beef broth
• ½ cup heavy cream
• 1 cup shredded Gruyère (or Swiss cheese)
• ¼ cup Parmesan cheese
• Salt & black pepper to taste
• ½ cup crispy fried onions or shallots or breadcrumbs
• More cheese to melt on top.
• Chopped fresh green onions