French Onion Pasta
Directions
- 1Add chicken thighs, garlic, Worcestershire sauce, Dijon mustard, salt, garlic powder, onion powder, black pepper, thyme, beef bone broth and rosemary sprig to the slow cooker. Cook on high for 3-4 hours or low for 4-5 hours.
- 2Dice 4 yellow onions and cook over high heat until they release all their water.
- 3Add 2 tablespoons of butter and cook until caramelized.
- 4Pour over beef bone broth, Worcestershire sauce, soy sauce, Dijon mustard, and rosemary & thyme. Boil until all the water evaporates.
- 5In a blender, mix cottage cheese, Gruyère cheese, parmigiano reggiano, 3/4 of the caramelized onions, and milk. Blend until smooth.
- 6Shred the cooked chicken in the slow cooker.
- 7Add about a cup of pasta water, half-cooked rigatoni, and the cheese sauce to the slow cooker.
- 8Cover and let it finish cooking for 15-20 more minutes.
- 9Top with chives and the rest of the caramelized onions.
Ingredients
- 48 oz boneless skinless chicken thighs
- 3 Tbsp Worcestershire sauce
- 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 yellow onions
- 2 tablespoons butter
- 32 oz beef bone broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tsp Dijon mustard
- 1 sprig rosemary & thyme
- 800 g cottage cheese
- 200 g Gruyère cheese
- 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 panblender