French Onion Pasta
Directions
- 1Add boneless skinless chicken thighs to a slow cooker along with garlic, Worcestershire sauce, Dijon, beef bone broth, and rosemary.
- 2Cook onions over high heat until they’ve released all their water and cook until caramelized.
- 3Pour over beef bone broth, Worcestershire sauce, soy sauce, Dijon, and rosemary and thyme. Boil that over high heat until all the water is evaporated.
- 4For the cheese sauce, add cottage cheese, Gruyère, parmigiano reggiano, about three-quarters of your caramelized onions, and some milk to a blender.
- 5When chicken is done, break it up with a metal spoon.
- 6Add about a cup of pasta water and some half-cooked pasta to the slow cooker.
- 7Pour over your sauce.
- 8Cover for about 15–20 more minutes to let it finish cooking.
- 9Top off with chives and the rest of your caramelized onions.
Ingredients
- 48 oz boneless skinless chicken thighs
- 3 Tbsp Worcestershire
- 2 Tbsp minced garlic
- 1 Tbsp dijon mustard
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp thyme
- 100 ml beef bone broth
- 1 rosemary sprig
- 4 diced yellow onions
- 2 tablespoons butter
- 32 oz beef bone broth
- 2 tablespoon Worcestershire
- 1 tablespoon soy sauce
- 1 tsp Dijon
- 1 sprig rosemary & thyme
- 800 g cottage cheese
- 200 g Gruyère
- 75 g parmigiano reggiano
- 380 ml milk
- 3 /4 caramelized onions
- 1 black pepper & salt
- 672 g rigatoni
- 1 cup pasta water
- 1 chopped chives
- 1 /4 caramelized onions
Equipment
slow cookerknifefrying panblendermetal spoon
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