If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Creamy, elegant, luxurious and just straight effing delicious.
Ingredients
2 tablespoons butter
2 pounds yellow onions, sliced thin
Kosher salt & coarse ground black pepper
4 or 5 fresh thyme stems, with the leaves picked off
1 large clove garlic, minced
1/4 cup vermouth
One pound dried pasta - any shape is good, but a tube shape like a penne or paccheri works best
1 cup beef broth
1 cup whipping cream
1/2 pound shredded Gruyere cheese
1/4 pound shredded white cheddar
1.5 - 2 ounces crispy fried onions, like the ones you use at Thanksgiving
Directions
Melt 2 tablespoons of the butter in a large skillet over high heat, and add the onions
Cook, stirring well to coat onions with the butter for a couple minutes
Then turn down to medium-low, season lightly with some salt & pepper and add the thyme - mix well and continue cooking, stirring often until onions are beautifully browned, 15 to 20 minutes
This is the perfect time to boil your pasta - but def don’t overcook - keep them al dente
Add vermouth to the onions, scraping along the bottom to get up the ‘fond’ let vermouth evaporate, and add garlic
When fragrant, add the beef broth and cream - bring to a boil, and turn to a low simmer until slightly thickened - about 5 minutes
Preheat oven to broil
Add the cooked pasta and most of the cheeses (keep back about 1/2 cup between the two)
Stir until nicely melted and combined, and put in a serving dish
Sprinkle with the crispy onions, top with remaining cheese and put under the broiler until just melted
