Single Pot Onion Pasta (Printable Version)
# What You'll Need:
→ Core
01 -
2 tablespoons olive oil
02 -
4 large sweet onions
03 -
1/4 cup cooking sherry
04 -
1/2 cup crisp white wine
05 -
3/4 teaspoon dried thyme leaves
06 -
Sea salt and cracked pepper as needed
→ Noodles & Broth
07 -
1 lb mezze rigatoni, dry
08 -
4 cups rich beef stock
09 -
2 cups water, plus extra if needed
10 -
1 teaspoon Worcestershire sauce
→ Toppings
11 -
6 oz gruyere cheese, freshly shredded
12 -
1/4 cup half and half
13 -
Grated parmesan for serving
14 -
Chopped fresh parsley for garnish
# Preparation Steps:
01 -
Soften sliced onions in oil with a pinch of salt and splash of water over medium heat covered for 10 minutes
02 -
Take lid off and keep cooking until onions turn a deep golden color, stir now and then for about an hour
03 -
Pour in sherry and wine, scrape the tasty bits from pan bottom, let bubble for 2 minutes
04 -
Throw in pasta, stock, and flavorings. Bring to a boil then simmer for 20 minutes until pasta is tender but firm, stir regularly
05 -
Mix in shredded gruyere until smooth, then pour in half and half. Sprinkle with parmesan and fresh parsley before serving
# Additional Tips:
01 -
Pour in more water while cooking if mixture gets too thick
02 -
For a creamier sauce, swap half and half with heavy cream