French Onion Pasta

Name: French Onion Pasta
Total time: 1 min
Ingredients: 2 tablespoons unsalted butter; 2 medium yellow onions (1 pound), thinly sliced; 0.5 teaspoons fine salt, plus more to taste; 0.25 cups tawny port (may substitute madeira, sherry, dry vermouth, red wine, or additional stock or broth); 3 cups chicken or vegetable stock or broth, preferably unsalted or reduced-sodium, if store-bought; 8 ounces short dry pasta, such as rigatoni, fusilli or orecchiette; 5 sprigs fresh thyme, tied together with twine, plus more for serving; 0.25 teaspoons freshly ground black pepper, plus more to taste; 2 ounces (0.5 cups) finely shredded Gruyère cheese, plus more for serving

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Total: 1 hours

Servings: 3

Ingredients

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2 tablespoons unsalted butter2 medium yellow onions (1 pound), thinly sliced0.5 teaspoons fine salt, plus more to taste0.25 cups tawny port (may substitute madeira, sherry, dry vermouth, red wine, or additional stock or broth)3 cups chicken or vegetable stock or broth, preferably unsalted or reduced-sodium, if store-bought8 ounces short dry pasta, such as rigatoni, fusilli or orecchiette5 sprigs fresh thyme, tied together with twine, plus more for serving0.25 teaspoons freshly ground black pepper, plus more to taste2 ounces (0.5 cups) finely shredded Gruyère cheese, plus more for serving

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Instructions

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Step 1

In a large pot or Dutch oven over medium heat, melt the butter. Add the onions and salt, stir, cover and cook for 5 minutes. Uncover and cook, stirring occasionally, until the onions are nicely browned in spots and the bottom of the pot is covered with stuck-on bits, 20 to 25 minutes.

Step 2

Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot.

Step 3

Add the stock or broth, pasta, thyme, and pepper, cover partially and increase the heat to bring to a boil. Cook, stirring occasionally and adjusting the heat as needed to keep the mixture at a gentle, not rolling, boil, until the pasta is al dente and the liquid has reduced to coat the pasta, 15 to 20 minutes (see NOTE). Remove from the heat, discard the thyme, and stir in the cheese until melted. Taste, and season with more salt and/or pepper, if needed.

Step 4

Divide among bowls, sprinkle with more cheese and fresh thyme leaves, if desired, and serve.

Step 5

NOTE: The pasta will continue to absorb liquid as it sits, so it’s okay if it is still saucy.

Step 6

CORRECTION: In an earlier version of this recipe, the nutritional analysis included an incorrect amount for the total fat.