Description

Serve this satisfying and comforting one pasta pasta dish on no meat Mondays or any time during the week. It's full of the flavors of French onion soup but in a hearty casserole.

Ingredients

• Pasta:
• 2 T. olive oil
• 6 medium yellow onions, sliced (do not substitute white onions, they are not sweet enough)
• 2 T. butter
• 1 T. minced garlic
• 8 c. vegetable broth (beef or chicken broth work as well)
• 1/4 c. dry sherry, optional
• 1 t. dried thyme
• 1 t. salt, or to taste
• 1/2 t. black pepper, or to taste
• 12 oz. rigatoni pasta
• Topping:
• 3 c. garlic croutons
• 2 c. shredded provolone or gruyere cheese

Steps

1. Heat the olive oil in a large, oven-safe pot over medium-high heat. Add the onions; cook, stirring occasionally, until they begin to soften, about 5-7 minutes. Reduce heat to medium-low; cook, stirring every 3-5 minutes, until onions are deeply caramelized and golden brown, about 15-25 minutes.
2. Once the onions are caramelized, add the butter and minced garlic; cook for 2 minutes, until the butter has melted and the garlic is fragrant.
3. Pour in the beef broth and 1/4 cup dry sherry. Season with dried thyme, 1 salt, and pepper. Bring to a simmer over medium-low heat; let simmer for 10 minutes.