Subj : T.O.H. Daily Recipe - 789
To   : All
From : Dave Drum
Date : Fri May 02 2025 22:11:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I committed pizza heresy by using Fontina cheese and Andouille sausage
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