Serves 1
Directions
- 1Slice your onions, mince the garlic, and measure out all your seasoning.
- 2Heat an oven-safe deep pan over medium-low heat, add butter and olive oil.
- 3Add the sliced onions to the hot pan and stir.
- 4Let the onions caramelize slowly over low heat, stirring occasionally to prevent sticking. Add a splash of water if they start catching too much.
- 5Once the onions are caramelized, add the minced garlic, fresh thyme, salt, pepper, oregano, and rosemary. Let it cook for two minutes.
- 6Pour in cooking wine, scraping up any bits from the bottom, and let it mostly evaporate for a minute or two.
- 7Add Worcestershire sauce and an optional tablespoon of balsamic glaze or vinegar. Turn on the oven to broil.
- 8Add beef stock, water, and rigatoni pasta to the pan. Mix well, ensuring the pasta is covered. Bring to a boil, then simmer until the pasta is al dente and most liquid has evaporated, about 6-8 minutes.
- 9Remove from heat, stir in the heavy cream and 1 cup of cheese until it's melted and smooth.
- 10Top with the remaining 1/2 cup of cheese.
- 11Broil for 2 minutes until the cheese is melted and golden brown. Garnish with fresh thyme and serve hot.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large yellow onions
- 5 garlic cloves
- 3 tsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tbsp balsamic glaze
- 3 cups beef stock
- 12 oz rigatoni
- 0.33 cup cream
- 1.5 cups gruyere or cheddar cheese
Equipment
oven-safe panknifegraterwooden spoon
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