French Onion Pasta
, 1 h, Serves 4
A one-pot pasta with caramelized onions, wine and Gruyère, like French onion soup in noodle form.
| 30 ml extra-virgin olive oil (to caramelize onions) | Cook onions until browned, 20 min | Add oil, garlic & thyme, 1 min | Add wine & balsamic, scrape pan | Add pasta, tamari & broth; boil | Cover, simmer low 20 min | Uncover, cook 5 min until al dente | Stir in cream, then cheese gradually | Season, garnish with parsley, serve |
| 2 medium yellow onions, thinly sliced | ||||||||
| 1/4 tsp sea salt | ||||||||
| freshly ground black pepper | ||||||||
| 15 ml extra-virgin olive oil (with the garlic) | ||||||||
| 3 garlic cloves, minced | ||||||||
| 1 tsp dried thyme | ||||||||
| 60 ml dry white wine | ||||||||
| 15 ml balsamic vinegar | ||||||||
| 225 g mezzi rigatoni or other short pasta | ||||||||
| 15 ml tamari | ||||||||
| 840 ml vegetable broth | ||||||||
| 60 ml heavy cream | ||||||||
| 115 g shredded Gruyère cheese | ||||||||
| fresh parsley, for garnish |
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