Salted Butter	tbsp
Olive Oil	tbsp
Yellow Onion
White Wine	ml
Garlic Clove
Fresh Thyme	tbsp
Fresh Sage	tbsp
Worcestershire Sauce	tsp
Vegetable Broth	ml
Jumbo Pasta Shells	g
Fontina Cheese	g
Gruyère Cheese	g
Salt & Pepper to taste

1. Peel the onions, cut them in half and cut into fine strips. Heat up the butter and oil a large Dutch oven over medium high heat. Once the butter is melted, add the onions and sauté for about 15 minutes, stirring occasionally.
2. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
3. Slowly add roughly 2/3 of the white wine to the onions and continue to cook for another 10-15 minutes until the onions are deeply caramelized.
4. In the meantime, wash the thyme and sage, shake dry, pluck the leaves from the stems, and roughly chop them. Peel and slice the garlic cloves.
5. Add the garlic, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a low boil. Preheat the oven to 190 ºC and lightly grease a 23x33 cm baking dish or a dish of similar size.
6. To assemble, spoon 2/3 of the French onion sauce into the bottom of the prepared baking dish. Working with one pasta shell at a time, spoon about 1 tablespoon of the onion mix into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining sauce over top of the shells. Sprinkle with the Gruyère and fontina cheese
7. Transfer the baking dish to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Serve topped with fresh thyme.

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