3 tablespoons olive oil
2 large yellow onions, thinly sliced
kosher salt and pepper
1 pound tubular pasta, cooked al dente
3 tablespoons butter
¼ cup all-purpose flour
2 ½ cups milk
pinch of nutmeg
12 ounces grated Point Reyes Toma
4 ounces grated Point Reyes Gouda
⅓ cup toasted panko
fresh thyme, for serving
Heat olive oil in a large pan over medium-heat. Stir in the onions and a large pinch of salt. Cook over medium, stirring often, until the onions soften, about 10 minutes.
Decrease the heat to low. Cover the pan and continue to cook the onions, stirring often, for about 30 minutes, until they are deep golden brown. Remove onions from pan, reserving pan to continue recipe.
Preheat oven to 375 degrees F.
Over medium heat, melt butter. Add flour to pan, stirring to combine. Cook for 2 to 3 minutes, until it becomes golden in color and starts to smell nutty. Slowly add milk while whisking constantly. Continue to stir or whisk frequently as mixture thickens enough to coat the back of a spoon. Stir in nutmeg and about ¾ of the cheeses. Stir until cheese is melted.
In your pot or a large bowl, combine pasta, sauce and about ¾ of caramelized onions. Place mixture in oven safe baking dish. Top with remaining cheese, caramelized onions, and panko. Bake for 25 to 30 minutes, until golden and bubbly.
Remove from oven and sprinkle with fresh thyme.
Serve hot.
