French Onion One Pot (Print Version)
# Ingredients:
→ Base
01 -
4 medium yellow onions, sliced
02 -
2 tablespoons avocado oil, or similar
03 -
1/2 cup dry white wine
04 -
1/4 cup sherry wine
05 -
A pinch of kosher salt and black pepper, adjust to taste
06 -
3/4 teaspoon thyme, dried
→ Pasta & Liquids
07 -
4 cups bone broth, beef-based
08 -
1 pound rigatoni (mezze, uncooked)
09 -
1 teaspoon Worcestershire sauce
10 -
2 cups water, adjust if needed
→ Finishing
11 -
About 1/4 cup half and half, or your favorite cream
12 -
6 ounces grated gruyere cheese
13 -
Parsley, chopped fine for garnish
14 -
Parmesan cheese for sprinkling when serving
# Instructions:
01 -
In a large pan over medium heat, cover onions with oil, some water, and a little salt. Let them soften for about 10 minutes.
02 -
Take off the cover. Stir once in a while while cooking for around an hour, letting onions turn a deep, golden brown.
03 -
Pour in the sherry and the white wine. Scrape the pan to loosen browned bits, and let cook for 2 minutes.
04 -
Add rigatoni with the broth, water, and seasonings. Stirring now and then, bring to a boil, and then simmer for 20 minutes, cooking until pasta is firm but not hard.
05 -
Mix in gruyere until smooth. Stir in a splash of half and half, then sprinkle parsley and parmesan to serve.
# Notes:
01 -
Splash in extra water if you notice it getting too dry as you cook.
02 -
For a creamier twist, replace half and half with a heavier cream.