French Onion Pasta Easy (Print Version)

# Ingredients:

→ Base

01 - 3/4 teaspoon thyme, dried
02 - A few pinches of black pepper and kosher salt
03 - 4 large yellow onions, sliced
04 - A splash of sherry (1/4 cup)
05 - Avocado oil, about 2 tablespoons
06 - 1/2 cup white wine, dry

→ Pasta & Liquids

07 - 1 teaspoon Worcestershire sauce
08 - 1 pound mezze rigatoni, uncooked
09 - 4 cups of rich beef bone broth
10 - 2 cups of water, or use more if the dish gets too thick

→ Finishing

11 - Fresh parsley leaves to serve
12 - Half-and-half (about 1/4 cup)
13 - Grated parmesan for the top
14 - 6 oz of freshly grated Gruyere cheese

# Instructions:

01 - Put onions, oil, salt, and water in a pan and cover it. Let it cook gently over medium for about 10 minutes until soft.
02 - Take the lid off, stir every so often, and let them cook until they're golden brown. This'll take around an hour.
03 - Pour in the wine and sherry, scrape up anything stuck to the pot, and simmer for a couple of minutes.
04 - Tip in the pasta, broth, water, and seasonings. Let it boil, then lower to a simmer for 20 minutes, stirring so it doesn’t stick.
05 - Mix in the Gruyere until melted. Stir in the half-and-half. Sprinkle on parmesan and add parsley before serving.

# Notes:

01 - You can add a splash of water during cooking if it’s looking a bit dry.
02 - Swap in heavy cream instead of half and half if you want it super creamy.

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