1 pound orecchiette pasta

4 large yellow onions, sliced into ⅛-inch rings

4 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon Worcestershire sauce

1 tablespoon reduced-sodium soy sauce

1 teaspoon beef bouillon granules

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon paprika

¼ teaspoon red pepper flakes (optional)

4 cups water

1 cup evaporated milk

1 cup freshly grated Gruyère cheese

½ cup freshly grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply browned and caramelized, about 35 minutes.
Once the onions are caramelized, add the minced garlic, Worcestershire sauce, soy sauce, beef bouillon, thyme, oregano, paprika, and red pepper flakes. Cook for an additional 30 seconds until fragrant.
Pour in the water and evaporated milk, stirring to combine. Bring the mixture to a boil.
Add the orecchiette pasta to the boiling liquid. Reduce the heat to medium-high and simmer, uncovered, for 11-14 minutes, or until the pasta is al dente and the sauce has thickened slightly.
Remove the pot from heat. Gradually stir in the Gruyère cheese, a handful at a time, until melted and smooth. Then, add the Parmesan cheese, stirring until fully incorporated.
Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.

Vegetarian Option: Substitute the beef bouillon with vegetable broth and ensure the Worcestershire sauce is vegetarian-friendly.
Spicy Kick: Increase the amount of red pepper flakes or add a dash of hot sauce to the sauce for extra heat.
Additional Proteins: Stir in cooked ground beef, sausage, or shredded chicken for a heartier meal.
Gluten-Free: Use gluten-free pasta and ensure all other ingredients are certified gluten-free.
Storage: Allow the pasta to cool to room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat individual portions in the microwave, adding a splash of water or milk to loosen the sauce. For larger portions, reheat on the stovetop over low heat, stirring occasionally and adding liquid as needed to achieve desired consistency.