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Heat olive oil and butter in a large Dutch oven over medium heat. Add the sliced onions along with ⅛ teaspoon salt and pepper. Cook, stirring occasionally, until the onions turn a rich, dark golden brown, about 30-35 minutes.
Once the onions are caramelized, add the minced garlic, red pepper flakes, Worcestershire sauce, and soy sauce. Stir for about 30 seconds until the garlic becomes fragrant.
Pour in the water and half of the evaporated milk. In a small bowl, whisk the cornstarch with the remaining evaporated milk, then add it to the pot. Increase heat to high, bring to a boil, and stir in the beef bouillon, parsley, thyme, oregano, paprika, and pepper.
Once boiling, add the uncooked pasta. Reduce the heat to medium-high and simmer uncovered for 20-25 minutes, stirring often to ensure the pasta is evenly submerged and doesn’t stick.
Remove the pot from the heat. Gradually stir in the Gruyère cheese, a handful at a time, until melted. Then, stir in the Parmesan cheese. Adjust seasoning with salt and pepper to taste.
Garnish with fresh parsley and serve immediately.