MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Onion Pasta
Categories: Vegetables, Herbs, Pasta, Dairy, Cheese
Yield: 8 servings

3 tb Olive oil
2 tb Butter
4 md Onion; thin sliced
1 1/2 ts Salt; divided
3 cl Garlic; minced
1 tb Minced fresh thyme; more for
- garnish
3/4 c Dry white wine
2 ts Worcestershire sauce
1/2 ts Pepper
16 oz Uncooked orecchiette pasta
4 c Beef stock
1 tb Sherry vinegar
1/4 c Half & Half cream; warmed
6 oz Gruyere cheese; grated

In a large Dutch oven or stock pot, heat olive oil and
butter over medium heat. When butter is melted, add
onions and ½ teaspoon salt. Reduce heat to medium-low;
cook, stirring often, until onions are a deep caramel
brown, about 25-30 minutes.

Stir in garlic and thyme; cook another 1-2 minutes. Add
white wine; simmer another 1-2 minutes, scraping the
browned bits from the bottom of the pan.

Add remaining 1 teaspoon salt, Worcestershire sauce and
pepper to the pan; stir in orecchiette. Pour in just
enough beef stock to cover the pasta; set aside the
remaining beef stock. Increase the heat to medium.
Simmer, stirring often to keep the pasta from sticking
to the bottom. Once the liquid is fully absorbed, stir
in additional beef stock; continue to simmer and add
more beef stock as needed until the orecchiette is
cooked to al dente, about 10-13 minutes.

Stir in sherry vinegar. Place warmed half-and-half in a
liquid measuring cup; add a scoop of the pasta liquid to
the half-and-half; stir to temper it. Stir mixture back
into the pasta. Simmer another 30 seconds; remove pan
from the heat when pasta is saucy but not liquidy.

Stir in shredded Gruyere cheese until melted. Spoon
pasta into shallow serving bowls. Garnish with
additional thyme and pepper. Serve while hot.

Nancy Mock, Southbridge, Massachusetts

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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