French Onion Pasta Dish (Print Version)
# Ingredients:
→ Base
01 -
4 medium to large yellow onions
02 -
2 tablespoons of avocado oil
03 -
1/4 cup of sherry
04 -
1/2 cup of a dry white wine
05 -
Kosher salt and ground black pepper as you like
06 -
3/4 teaspoon of dried thyme
→ Pasta & Liquids
07 -
4 cups of beef bone broth
08 -
1 pound uncooked mezze rigatoni
09 -
2 cups of water, add more if it gets too dry
10 -
A teaspoon of Worcestershire sauce
→ Finishing
11 -
6 ounces of freshly grated gruyere cheese
12 -
1/4 cup of half-and-half
13 -
Some Parmesan cheese to sprinkle on top
14 -
A handful of fresh parsley for garnish
# Instructions:
01 -
Sauté onion slices with oil, a bit of salt, and some water on medium with a lid for 10 minutes until they soften up.
02 -
Take off the lid and cook while stirring every so often for at least an hour, until the onions are deeply golden brown.
03 -
Pour in the sherry and wine, scrape up bits stuck to the bottom, and let it simmer for around 2 minutes.
04 -
Stir in the pasta, broths, and seasonings. Bring it to a boil and then lower heat to simmer for about 20 minutes. Stir frequently so it doesn’t stick!
05 -
Mix in the gruyere until it’s all melted. Add the half-and-half, and finish it up with Parmesan and parsley on top.
# Notes:
01 -
If things dry out during cooking, feel free to add splashes of water.
02 -
Swap the half-and-half for heavy cream if you want it extra rich.