Begin by peeling and slicing your yellow onions into ⅛-inch rings, using a mandoline if available for uniformity.

Heat a mixture of olive oil and butter over medium heat in your Dutch oven. Add the sliced onions and stir occasionally for about 30-35 minutes until they turn a deep golden brown.

Once the onions are beautifully caramelized, add the minced garlic to the pot and cook for an additional 1-2 minutes.

Pour in the water and half of the evaporated milk, stirring to combine. In a separate bowl, whisk the cornstarch with the remaining evaporated milk until smooth, then add along with the beef bouillon and spices.

Bring the mixture to a gentle boil over high heat, then add in the orecchiette. Reduce heat to a simmer and cook uncovered for 11-14 minutes, stirring occasionally.

Remove the pot from heat and gradually stir in the freshly shredded Gruyère and Parmesan cheese until melted into the sauce.