French Onion Pasta

• servings: 6 servings
• total time: 1 hour 30 minutes

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 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

16 oz. rigatoni pasta

1/2 cup heavy whipping cream

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

Directions

Melt butter:

Melt butter in a large Dutch oven set over medium.

Caramelize onions:

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.

Add white wine, vinegar, and garlic:

Stir in garlic and cook 30 seconds. Pour in white wine and sherry vinegar. Increase heat to medium-high, and cook until liquid has nearly evaporated, about 5-6 minutes. Be sure to scrape up any browned bits on the bottom and sides of the pan.

Add liquids and pasta:

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.