French Onion Pasta

Method

STEP 1

Thinly slice onions with the grain and add to a large pot. Add 2 tbsp olive oil, 3/4 tsp of salt, and 1 cup of water. Turn the heat to high and once the water starts to boil, cover, and lower the heat to medium. Cook for about 10 minutes or until the onions are softened.

STEP 2

Uncover and stir the onions. There will be more liquid in the pot because the onions will release liquid. Continue to cook over medium heat, stirring and scraping the bottom of the pot with a wooden spoon every 5-10 minutes.

STEP 3

Once the liquid is evaporated, keep the heat on medium. Continue to cook, stirring and scraping the bottom of the pan frequently. Don’t leave for too long, otherwise you risk the onions burning. Cook until the onions are very brown and caramelized. This can take up to 30 minutes, depending on how caramelised you want the onions.

STEP 4

Pour in sherry and white wine. Deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon. Cook for 2 minutes to allow most of the liquid to absorb.

STEP 5

To the same pot, mix in the dried thyme and salt & black pepper to taste. Add the uncooked rigatoni, beef bone broth, 1 cup of water, and Worcestershire Sauce.

STEP 6

Bring to a boil then lower the heat to medium-high. Cook for about 20 minutes, stirring often until the pasta is al dente and most of the liquid is absorbed. Add additional water throughout the cooking process and/or lower the heat as needed if the liquid is absorbing too quickly.

STEP 6

Once the pasta is cooked, turn the heat to low. Stir in the freshly grated gruyere cheese until melted. Finally, mix in the cream until well combined.

STEP 7

Divide among bowls to serve. Optionally top with freshly grated parmesan cheese and chopped fresh parsley. Enjoy!

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