MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: French Onion Pasta
Categories: Vegetables, Herbs, Pasta, Dairy, Cheese
Yield: 8 Servings
3 tb Olive oil
2 tb Butter
4 md Onion; thin sliced
1 1/2 ts Salt; divided
3 cl Garlic; minced
1 tb Fresh thyme; minced,
- more for garnish
3/4 c Dry white wine
2 ts Worcestershire sauce
1/2 ts Pepper
16 oz Uncooked orecchiette pasta
4 c Beef stock
1 tb Sherry vinegar
1/4 c Half & Half cream; warmed
6 oz Gruyere cheese; grated
In a large Dutch oven or stock pot, heat olive oil and butter over
medium heat. When butter is melted, add onions and 1/2 ts salt.
Reduce heat to medium-low; cook, stirring often, until onions are a
deep caramel brown, about 25 to 30 minutes.
Stir in garlic and thyme; cook another 1 to 2 minutes. Add white
wine; simmer another 1 to 2 minutes, scraping the browned bits from
the bottom of the pan.
Add remaining 1 ts salt, Worcestershire sauce, and pepper to the
pan; stir in orecchiette. Pour in just enough beef stock to cover
the pasta; set aside the remaining beef stock. Increase the heat to
medium. Simmer, stirring often to keep the pasta from sticking to
the bottom. Once the liquid is fully absorbed, stir in additional
beef stock; continue to simmer and add more beef stock as needed
until the orecchiette is cooked to al dente, about 10 to
13 minutes.
Stir in sherry vinegar. Place warmed half-and-half in a liquid
measuring cup; add a scoop of the pasta liquid to the
half-and-half; stir to temper it. Stir mixture back into the pasta.
Simmer another 30 seconds; remove pan from the heat when pasta is
saucy but not liquidy.
Stir in shredded Gruyere cheese until melted. Spoon pasta into
shallow serving bowls. Garnish with additional thyme and pepper.
Serve while hot.
Recipe by Nancy Mock, Southbridge, Massachusetts
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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