French Onion One-Pot (Print Version)
# Ingredients:
→ Base
01 -
A couple of tablespoons of avocado oil
02 -
4 big yellow onions, somewhere between medium and large
03 -
Quarter cup of sherry
04 -
Half a cup of a dry white wine
05 -
Three-fourths of a teaspoon of dried thyme
06 -
Season to taste with kosher salt and black pepper
→ Pasta & Liquids
07 -
Uncooked mezze rigatoni pasta weighing 1 pound
08 -
4 cups of beef bone broth
09 -
2 cups of water (add more if necessary)
10 -
One teaspoon of Worcestershire sauce
→ Finishing
11 -
6 ounces of freshly grated Gruyère cheese
12 -
A fourth cup of half-and-half
13 -
Parmesan cheese as a topping for serving
14 -
Chopped fresh parsley as garnish
# Instructions:
01 -
On medium heat, cook the sliced onions with some water, salt, and oil in a covered pot for 10 minutes until they soften.
02 -
Take the cover off and keep cooking, stirring once in a while, until the onions are a deep golden brown. This takes about 60 minutes.
03 -
Pour in the sherry and wine, scrape up all those browned bits stuck to the bottom, and let it cook for 2 minutes.
04 -
Add the pasta, broths, and seasonings to the pot. Once it starts boiling, reduce to a simmer and let it cook for 20 minutes, stirring now and then, until the pasta is tender but still firm.
05 -
Mix in the Gruyère until it melts completely, then pour in the half-and-half. Sprinkle on Parmesan cheese and parsley before serving.
# Notes:
01 -
You can add more water during cooking if things get too dry.
02 -
Swap half-and-half for heavy cream if you want a richer sauce.