French Onion Pasta

Ingredients

• 3 yellow onions (Large, thinly sliced)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 salt (A pinch for the onions, plus more to season)
• 1 tsp balsamic glaze
• 3 garlic (Cloves, minced)
• 1 tbsp fresh thyme (Plus extra fresh thyme to finish)
• 0.5 cup dry white wine
• 3 cup beef broth (Plus more as needed)
• 1 tsp Worcestershire sauce
• 1 lb long pasta (Mafaldine used by the author)
• 0.5 cup heavy cream
• 1.5 cup Gruyère (Shredded, plus extra for finishing)
• black pepper (Lots, to taste)
• water (May be added as needed if more liquid is required)

Steps

1. 1

   Heat the butter and olive oil in a large skillet over medium heat.

2. 2

   Add the thinly sliced onions and a pinch of salt. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.

3. 3

   Add the balsamic glaze, minced garlic, and fresh thyme. Cook for 1 minute.

4. 4

   Pour in the dry white wine and scrape the browned bits from the bottom of the skillet. Let the wine reduce for 2–3 minutes.

5. 5

   Add the Worcestershire sauce and beef broth to the skillet.

6. 6

   Add the pasta directly to the skillet. Simmer, stirring frequently, until al dente and the liquid has reduced into a sauce. Add more broth or water if needed.

7. 7

   Stir in the heavy cream.

8. 8

   Reduce the heat. Add the shredded Gruyère a little at a time, stirring until it is melted and creamy.

9. 9

   Season with salt and lots of black pepper.

10. 10

    Finish with fresh thyme and extra Gruyère, then serve.

Notes

The source does not specify an amount for the additional finishing thyme or Gruyère, salt, pepper, or any extra broth or water. The transcript describes the dish as a one-pan pasta.

Nutrition per serving

• pasta
• main
• one-pan
• fall
• comfort food
• vegetarian-option-not-as-written