Sautée your onions and garlic with s&p in a large dutch oven in butter and olive oil for 25 minutes over medium heat.

Add Worcestershire sauce, Dijon, bay leaves, thyme, parmesan rind, and stock.

Simmer for as long or as little as you’d like! Add pasta in the last 8-10 minutes of cooking. More s&p to taste.

For the croutons, just toss some cubed day-old bread in olive oil, garlic powder, grated parmesan, and Italian seasoning. Toast for a few minutes under the broiler.