Slice 2–3 yellow onions into 1/8-inch rings and set aside.

In a large Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter, then add the onions and cook for 30–35 minutes, stirring occasionally.

Stir in 4 minced garlic cloves, 1 tablespoon of soy sauce, and 2 tablespoons of Worcestershire sauce. Sauté for about 30 seconds.

Pour in 4 cups of water and half a can of evaporated milk, then whisk the remaining milk with 1 tablespoon of cornstarch until smooth and add it to the pot.

Bring to a boil and add 12 ounces of orecchiette pasta. Reduce heat and simmer for 20–25 minutes, stirring frequently.

Remove from heat and mix in 1 cup of grated Gruyere cheese and 1/2 cup of grated Parmesan cheese until melted.

Taste and adjust seasoning with salt and pepper if necessary.