4 tablespoons butter

2–3 medium yellow onions, thinly sliced

2 teaspoons honey

1 cup dry red wine (Cabernet Sauvignon or similar)

2 cloves garlic, minced or grated

2 cups cremini or wild mushrooms, sliced

2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

Kosher salt and black pepper, to taste

3 cups low-sodium chicken broth (use vegetable broth if vegetarian)

1 tablespoon Worcestershire sauce (use soy sauce if vegetarian)

2 bay leaves

1 pound short-cut pasta of your choice

1/4 teaspoon cayenne pepper, more or less to taste

1 1/4 cups heavy cream, whole milk, or canned coconut milk

1/3 cup crumbled gorgonzola cheese (optional)

2 cups shredded gruyere cheese

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Melt butter in a large oven-safe pot or Dutch oven over medium heat. Add onions and cook slowly, stirring often, until golden and caramelized, about 20 minutes. Stir in honey.
Pour in red wine and simmer 2–3 minutes to reduce slightly. Add garlic, mushrooms, thyme, salt, and pepper. Cook another 5 minutes.
Stir in chicken broth, Worcestershire sauce, bay leaves, pasta, and cayenne. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until pasta is just al dente, about 8–10 minutes.
Stir in cream and remove bay leaves. Mix in gorgonzola (if using) and half of the gruyere until melted and creamy.
Sprinkle remaining gruyere over the top. Transfer to oven and broil 2–3 minutes until cheese is bubbly and golden.
Serve hot, garnished with extra thyme if desired.

Substitute gruyere with mozzarella or Swiss for a milder flavor.

Omit gorgonzola if you prefer a less sharp taste.

Add spinach or kale for extra greens.

Stir in shredded rotisserie chicken for added protein.

Make vegetarian by using vegetable broth and soy sauce instead of Worcestershire.