French Onion 1 Pot Pasta

Ingredients

• ½ stick unsalted butter

• 1 drizzle olive oil

• 1 large pinch of salt

• 1–2 large white onions, thinly sliced

• 1 fresh thyme bundle

• ⅛ cup cooking sherry

• ¼ cup white wine (or a generous splash of white wine vinegar)

• 8 oz Casarecce pasta

• 3 cups beef bone broth

• A generous splash of Worcestershire sauce

• Salt and freshly ground black pepper, to taste

• ¼ cup shredded Parmesan cheese

• ¼ cup heavy cream

Instructions

1. Heat a large Dutch oven over medium heat with ½ stick of butter and a drizzle of olive oil.

2. Add the thinly sliced onions with a large pinch of salt and cook for a few minutes on medium heat.

3. Reduce the heat to medium-low and caramelize the onions slowly for about 20 minutes, until they become golden brown.

4. Deglaze the pot with cooking sherry and white wine, scraping up any browned bits from the bottom.

5. Add the uncooked pasta, beef bone broth, fresh thyme bundle, and a generous splash of Worcestershire sauce.

6. Cover and cook the pasta according to the package directions (about 10 minutes for Casarecce).

7. Season with salt and freshly ground black pepper to taste.

8. Remove the thyme bundle and take the pot off the heat.

9. Stir in the heavy cream and Parmesan cheese until melted and creamy.

10. Serve immediately, topped with extra Parmesan cheese if desired.