Ingredients:

  • 3 large Yellow Onions (approx. 900g), thinly sliced
  • 3 tbsp (42g) Unsalted Butter
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 0.5 tsp Kosher Salt
  • 1 tsp Granulated Sugar
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Thyme leaves
  • 0.25 cup (60ml) Dry Sherry
  • 1 tbsp Worcestershire sauce
  • 1 lb (454g) Short Pasta (Rigatoni or Campanelle)
  • 4 cups (950ml) Beef Bone Broth
  • 2 Bay Leaves
  • 1.5 cups (150g) Gruyère Cheese, freshly shredded
  • 0.25 cup (60ml) Heavy Cream
  • 0.25 cup Fresh Chives, finely chopped for garnish

Instructions:

  1. Melt the 3 tbsp butter and 1 tbsp olive oil in a large Dutch oven over medium heat.
  2. Add the 900g of sliced onions and sprinkle with 0.5 tsp salt and 1 tsp sugar.
  3. Cook for 25-30 minutes, stirring every few minutes, until the onions are deep jammy brown.
  4. Stir in the 3 minced garlic cloves and 1 tbsp fresh thyme. Cook 1 minute until fragrant.
  5. Pour in the 0.25 cup dry sherry. Scrape the bottom of the pan vigorously to release all the brown bits.
  6. Add 1 tbsp Worcestershire sauce and stir to combine.
  7. Add the 1 lb short pasta directly to the pot, followed by 4 cups beef bone broth and 2 bay leaves.
  8. Simmer over medium low heat for 12-15 minutes, stirring occasionally, until the pasta is tender and liquid is reduced by half.
  9. Remove from heat and discard the bay leaves.
  10. Fold in the 1.5 cups shredded Gruyère and 0.25 cup heavy cream. Stir until the sauce is velvety and clings to the pasta.
  11. Garnish with 0.25 cup fresh chives and serve immediately.