Actually had the patience to caramelise onions for 20 minutes. Well done me. This doesn't actually taste to oniony, it's slightly sweet and creamy. Cozy.
Ingredients
2 tbsp butter
1 large onion, thinly sliced
1/8 cup sherry/marsala
1/4 cup white wine
1 tsp dried thyme
Salt and Pepper to taste
300g rigatoni
3 cups beef stock
1 tsp Worcestshire sauce
1/4 cup Parmesan
1/2 cup double cream
1 tsp parsley leaf
Method
Melt butter in a large pot over medium heat.
Add the onion and season with a generous pinch of salt.
Cover and cook for 5 mins, then remove lid, turn heat to low, and cook until onions are very caramelised, stirring occasionally, 20-25 mins.
Pour in sherry/marsala and wine and deglaze the pan.
Add the thyme and season to taste with salt and pepper.
Add uncooked rigatoni then pour in beef stock and Worcestershire sauce.
Bring to a boil and cook for about 20 mins or until pasta is al dente.
Pour in cream and combine.
Turn off heat and stir in the parmesan and parsley until well combined.
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