French Onion Pasta
Carol Bee Cooks
Ingredients
- 2 tablespoons butter
1 large yellow onion (or 2 small onions)
1/8 cup sherry
1/4 cup dry white wine, such as Pinot Grigio
5 sprigs fresh thyme
Salt and pepper to taste
1 box (8 ounces) rigatoni
3 cups beef stock or broth
1 teaspoon worcestershire sauce
1/4 cup parmesan cheese, grated
1/4 cup half-and-half
Directions
- Melt butter in a large pot or dutch oven over medium heat. Thinly slice onion, and add to pot. Season with a generous pinch of salt. Stir, then cover and cook for 5 minutes.
- Remove lid, turn heat to medium low, and cook for about 20 minutes until onions are caramelized. Stir occasionally.
- Pour in sherry and wine. Deglaze by scraping up the brown bits at the bottom of the pan. Add sprigs of fresh thyme, and season to taste with salt and pepper.
- Add uncooked rigatoni, then pour in beef broth and worcestershire sauce. Bring to a boil, and cook for about 15 minutes or until pasta is al dente.
- Turn off heat. Discard thyme sprigs. Stir in freshly grated parmesan cheese and half-and-half until well combined.
- Serve immediately with additional parmesan cheese.
Information
- Category
- Main Dishes, Pasta
- Yield
- 3 servings
- Total Time
- 49 minutes, 59 seconds