French Onion Pasta
Source - Washington Post - Voraciously Feb 17, 2023
Serves 2
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,
orecchiette, or macaroni
- 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 Gruyere cheese, plus more
for serving
Directions
- In a large pot or Dutch oven over medium heat, melt the
butter. Add the onions and salt, stir, cover and cook for 5
minutes. 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.
- Add the port to deglaze by scraping up any browned bits stuck
to the bottom of the pot.
- Add the stock or broth, pasta, thyme, and pepper, cover
partially and increase the heat to bring to a boil. 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). Remove from the heat, discard the thyme, and
stir in the cheese until melted. Taste, and season with more
salt and/or pepper, if needed.
- Divide among bowls, sprinkle with more cheese and fresh thyme
leaves, if desired, and serve.
- NOTE: The pasta will continue to absorb liquid as it sits, so
it’s okay if it is still saucy.
3/31/23