Full recipe in the description for Ham’s French Onion Orecchiette

Here’s how to make French Onion Orecchiette:

• 3 tablespoons canola or vegetable oil
• 5 medium yellow onions, halved and thinly sliced
• 2 large sprigs fresh thyme
• Kosher salt (such as Diamond Crystal)
• ⅓ cup brandy, Cognac, or whatever dark liquor you have lying around
• 4 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 4 cups store-bought or homemade beef stock
• 16 ounces orecchiette
• ½ cup finely chopped chives
• 2 (packed) cups/6 ounces grated Gruyère
• 1 cup panko bread crumbs
• 2 tablespoons extra-virgin olive oil
• Freshly cracked black pepper

Caramelize the onions: In a large, heavy-bottomed, oven-safe pot over medium-high heat, add the canola oil and heat until it shimmers. Add the onions, thyme sprigs and a large pinch of salt and stir to combine. Cover and cook for 20 minutes, until onions have softened slightly and are starting to brown, stirring frequently throughout. (If the pan seems like it is scorching, reduce the heat to medium and add a splash of water, scraping the bottom to release any fond.)

Remove the lid and cook over medium-high, stirring frequently, until the onions shrink, soften fully and turn a deep, dark brown, 25 to 35 minutes more. Add 1 tablespoon of water every 5 to 10 minutes to help deglaze the caramelization from the bottom of the pot. Reduce heat to medium if the pot gets scorched or too dark.

Add the alcohol, turn the heat to medium and cook off for 2 minutes. Add the butter and cook until melted. Sprinkle with the flour and stir until the flour is evenly coated in fat. Add the beef stock, 1 cup at a time, stirring constantly to incorporate the flour into the stock fully before adding the next amount, and bring to a simmer.

Reduce to low heat and partially cover with lid, leaving a 1-inch opening, and simmer, stirring occasionally, for 20 to 30 minutes, or until the flavors have melded. Taste and adjust the seasoning with salt and black pepper. Discard thyme sprigs.

While the mixture simmers, in a large pot of salted boiling water, cook the orecchiette one minute less than the package instructs. Transfer the pasta to a colander to drain.

Turn your broiler on low and ensure your rack is positioned in the middle of the oven. Add the cooked pasta and chives to the onions and stir to combine.

In a medium bowl, combine the Gruyère, panko and olive oil, and toss thoroughly. Evenly top the pasta with this mixture and broil until the bread crumbs are golden brown and the cheese has melted, about 10 minutes. Let rest for at least 5 minutes before serving.