French Onion Pasta Pot (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3/4 teaspoon thyme (dried)
02 -
Kosher salt and black pepper, adjust as you like
03 -
4 onions (yellow, medium-large)
04 -
2 tablespoons oil (avocado)
05 -
1/4 cup sherry
06 -
1/2 cup white wine (dry)
→ Liquids & Pasta
07 -
1 lb mezze rigatoni (uncooked)
08 -
2 cups water – adjust as it cooks
09 -
4 cups bone broth (beef)
10 -
1 teaspoon of Worcestershire sauce
→ Topping & Finish
11 -
Fresh parsley – sprinkle before serving
12 -
1/4 cup half-and-half
13 -
Parmesan cheese – add to taste when serving
14 -
6 oz gruyere cheese, grate fresh
# Instructions:
01 -
Combine sliced onions, some oil, water, and salt in a pot. Cover and cook over medium heat for 10 minutes until softened.
02 -
Remove the lid, stir every so often, and continue cooking for about an hour until they're richly caramelized.
03 -
Pour in the wine and sherry, scrape the pot to lift any browned pieces, and cook for 2 minutes.
04 -
Add the dried rigatoni, broths, and Worcestershire sauce to the pot. Stir as it boils and then simmer. It should cook in about 20 minutes, staying tender but firm.
05 -
Drop in the grated gruyere to melt, stir in half and half, then sprinkle parmesan and parsley before serving.
# Notes:
01 -
Splash in more water if needed during cooking.
02 -
Swap half-and-half for heavy cream if you want a creamy texture.