French Onion Pasta
Ingredients
500 grams pasta of choice I used mafalda
2 tbsp olive oil
1/3 cup butter
3 garlic cloves minced
3 large yellow onions sliced
1 tbsp worcestershire
1/2 cup dry white wine chardonnay
6.5 cups beef stock
1/2 cup heavy cream
1/4 tsp black pepper
1 pinch nutmeg
1 tbsp fresh thyme plus more for garnishing
1 cup gruyere shredded, plus more for garnishing
1/2 cup parmesan shredded
Directions
Begin by slicing your onions and set aside.
To a large deep pan, add your olive oil and butter and set to medium heat.
Add your onions and begin sautéing for at least 20 minutes, stirring often.
You want them to cook low and slow, to avoid them from burning and to ensure they caramelize.
Once your onions are caramelized and rich in color, add your garlic, nutmeg, pepper, fresh thyme and sauté for an additional 2 minutes.
Deglaze the pan with your white wine and worcestershire, scrapping all bits from the bottom of the pan. Let simmer for 1-2 minutes, or just until the wine is reduced by half.
Add your pasta and beef broth, ensuring the broth just covers the pasta.
Cover and let simmer on medium heat for 10-12 minutes, or until the pasta is cooked and the broth has been absorbed.
Notes
Tip: be sure to stir the pasta every few minutes to avoid it from sticking to the bottom of the pan.
Remove from heat, add your heavy cream, shredded gruyere, parmesan cheese and mix until combined.
Tip: you can add a little extra heavy cream or beef broth to loosen the sauce if needed.
Dish up right away, top with extra fresh thyme and a sprinkle of parmesan cheese.