French onion pasta

This recipe is super easy and highly flexible. Its fairly small (no leftovers feeding 3 adults) so beef it up if you want leftovers. Always use yellow onions, best for caramelizing. I added mushrooms to the caramelized onions and I bet adding red peppers or other veggies would be tasty too.

2 tbs. butter

2 medium yellow onions, thinly sliced

1/2 tsp. salt

1/4 port (or sherry, red wine, or additional broth)

3 cups chicken or vegetable broth

8 ounces dry pasta like rigatoni, fusilli or orechette

5 sprigs fresh thyme (or some dried if you don’t have fresh on hand)

1/4 tsp black pepper

1/2 c. shredded Gruyere or parmesean

In a large pot, melt the butter. Add the onions and salt, stir and cook on low heat stirring regularly until onions are brown and caramelized, about 20 to 25 minutes.

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

Add the stock or broth, pasta, thyme and pepper and bring to boil. Stir and cook, adjusting the heat to keep the pasta boiling. Cook until the pasta is softened and the liquid has reduced, about 15 to 20 minutes. Remove from the heat and add the cheese. Taste and adjust the salt and pepper as needed.

Serve and top with more parmesan.