French Onion Pasta

 

Saw this recipe online and knew I had to make it.  It came together pretty easily and packed the flavor I was looking for. A great one pot meal to try as the weather turns cold. 

Ingredients

1/4 cup (2 oz.) unsalted butter

3 large yellow onions, sliced (about 2 1/2 lb.)

1 tsp. kosher salt

3/4 tsp. ground black pepper

2 cloves garlic, minced (about 2 tsp.)

1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)

2 Tbsp. sherry vinegar

4 cups less sodium beef broth

1/2 cup water

2 tsp. Worcestershire sauce

1 Tbsp. fresh thyme leaves, plus more for garnish  

1 (16 oz.) package rigatoni pasta

1/2 cup heavy whipping cream

6 oz. Gruyere cheese, shredded (about 1 1/2 cups)

Directions

Melt butter in a large Dutch oven set over medium.

Add onions and cook, stirring occasionally, about 1 hour or until onions are caramelized. When onions begin to brown, turn down the heat to low. As they cook, you may need to watch them more carefully to make sure they do not burn.

Stir in beef broth, water, Worcestershire, and thyme leaves.

Stir in Pasta. Bring to a boil over high, then reduce heat to low and cover. Cook 10 minutes or until pasta is tender, stirring occasionally.

Add cream, then cheese:Uncover and stir in cream. Simmer 3-5 minutes, stirring often, until sauce has thickened.

Gradually stir in cheese until melted.

Serve sprinkled with additional thyme leaves and pepper.