French Onion Pasta

Name: French Onion Pasta
Ingredients: 2 tablespoons unsalted butter; 2 medium yellow onions (1 pound), thinly sliced; 1/2 teaspoon fine salt, plus more to taste; 1/4 cup tawny port (may substitute madeira, sherry, dry vermouth, red wine, or additional stock or broth); 3 cups chicken or vegetable stock or broth, preferably unsalted or reduced-sodium, if store-bought; 8 ounces short dry pasta, such as rigatoni, fusilli or orecchiette; 5 sprigs fresh thyme, tied together with twine, plus more for serving; 1/4 teaspoon freshly ground black pepper, plus more to taste; 2 ounces (1/2 cup) finely shredded Gruyère cheese, plus more for serving

www.washingtonpost.com

Your recipes

Servings: 2

Author : From Voraciously staff writer Aaron Hutcherson

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons unsalted butter2 medium yellow onions (1 pound), thinly sliced1/2 teaspoon fine salt, plus more to taste1/4 cup tawny port (may substitute madeira, sherry, dry vermouth, red wine, or additional stock or broth)3 cups chicken or vegetable stock or broth, preferably unsalted or reduced-sodium, if store-bought8 ounces short dry pasta, such as rigatoni, fusilli or orecchiette5 sprigs fresh thyme, tied together with twine, plus more for serving1/4 teaspoon freshly ground black pepper, plus more to taste2 ounces (1/2 cup) finely shredded Gruyère cheese, plus more for serving

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

1 In a large pot or Dutch oven over medium heat, melt the butter

Step 2

2 Add the onions and salt, stir, cover and cook for 5 minutes

Step 3

3 Uncover and cook, stirring occasionally, until the onions are nicely browned in spots and the bottom of the pot is covered with stuck-on bits, 20 to 25 minutes

Step 4

4 Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot

Step 5

5 Add the stock or broth, pasta, thyme, and pepper, cover partially and increase the heat to bring to a boil

Step 6

6 Cook, stirring occasionally and adjusting the heat as needed to keep the mixture at a gentle, not rolling, boil, until the pasta is al dente and the liquid has reduced to coat the pasta, 15 to 20 minutes (see NOTE)

Step 7

7 Remove from the heat, discard the thyme, and stir in the cheese until melted

Step 8

8 Taste, and season with more salt and/or pepper, if needed

Step 9

9 Divide among bowls, sprinkle with more cheese and fresh thyme leaves, if desired, and serve

Step 10

10 NOTE: The pasta will continue to absorb liquid as it sits, so it’s okay if it is still saucy