Butter	tbsp
Yellow Onion
Brown Sugar	tsp
Red Wine	ml
Garlic Clove
Fresh Thyme	g
Vegetable Broth	ml
Bay Leaves
Short Cut Pasta	g
Heavy Cream	ml
Pumpkin Puree	g
Gruyère Cheese	g
Salt & Pepper to taste

1. Preheat the oven to 200 ºC.
2. Peel and slice the onions and garlic cloves.
3. In the ovenproof skillet pan, melt the butter, add sliced onions, and sugar together. Cook, stirring occasionally until softened, about 5 minutes, then add garlic and cook for another 2 minutes. Add wine, step by step until the wine cooks into the onions. Cook until the onions are deeply caramelized.
4. Add thyme, and season with salt and pepper, cook another 3-4 minutes. Add the broth, bay leaves, and the pasta. Bring the mixture to a boil. Stir frequently until the pasta is cooked and the broth has been absorbed, about 8-10 minutes. Stir in cream, half of gruyere cheese and pumpkin puree. Mix it all well.
5. Top with the remaining gruyere cheese and transfer the baking dish to the oven and bake 10-15 minutes or until the cheese has melted and is lightly browned on top.

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