For the Onions:

• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large yellow onions, sliced into rings 1/8-inch thick (Mandoline recommended)
• 1/8 tsp salt
• 1/8 tsp pepper

For the Sauce:

• 4 garlic cloves, minced
• Pinch-1/4 teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon reduced sodium soy sauce
• 5 1/2 cups water
• 1 12 oz. can evaporated milk
• 1/2 tablespoon cornstarch
• 2 tablespoons beef bouillon
• 1 tablespoon fresh parsley, minced
• 2 teaspoons fresh thyme, minced
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp pepper

Add Last:

• 1 pound short cut pasta, uncooked
• 5 oz. freshly shredded Gruyere cheese
• 1/4 cup freshly shredded Parmesan Cheese
• Fresh parsley for garnish (optional)