Sue's Recipes and Other Stories

French Onion Pasta (2-4)

Ingredients

2tbsp unsalted butter
2 medium yellow onionsthinly sliced, ( about 450g)
½tsp Fine saltplus more to taste
60ml tawny portor madeira, sherry, dry vermouth, red wine, or additional stock or broth)
700ml chicken or vegetable stock or brothpreferably unsalted or reduced-sodium, if shop-bought
225g short dry pastasuch as rigatoni, fusilli or orecchiette
5 sprigs fresh thymetied together with twine, plus more for serving
¼tsp freshly ground black pepperplus more to taste
56g finely shredded Gruyère cheeseplus more for serving

Instructions

In a large pot or casserole dish 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.
Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot.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.
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.
Divide among bowls, sprinkle with more cheese and fresh thyme leaves, if desired, and serve.