Directions
- 1In a skillet, melt butter and olive oil. Add sliced onions and stir until coated. Broil oven.
- 2Caramelize onions, stirring occasionally, adding more oil or water if needed.
- 3Add garlic and thyme; sizzle until fragrant.
- 4Pour in white wine, scraping up browned bits. Let wine reduce.
- 5Add beef stock, water, and pasta; mix well. Bring to a boil, then simmer until pasta is al dente (about 6-8 minutes).
- 6Remove from heat; stir in cream and 1 cup of cheese until melted and smooth.
- 7Top with remaining cheese and broil for 2 minutes until golden.
- 8Garnish with fresh thyme and serve.
Ingredients
- 12 ounces rigatoni pasta
- 2 tbsp butter
- 2 tbsp olive oil
- 3 large yellow onions
- 5 garlic cloves
- 3 tsp fresh thyme
- 1 /3 cup white wine
- 1 tsp worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 3 cups beef stock
- 1 cup water
- 1 /3 cup heavy cream
- 1.5 cups gruyere cheese or sharp white cheddar
Equipment
skillet
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