Ingredients
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 cups dry short pasta (orecchiette, rigatoni, or shells)
- 3 cups beef, chicken, or vegetable broth
- 1/2 cup dry white wine (or 1/4 cup apple cider)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- Optional: 1/2 cup heavy cream or 1/2 cup grated cheese
- Optional garnish: extra thyme or toasted breadcrumbs
Instructions
- Melt butter in a large pot over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring often, until deeply caramelized, about 25–35 minutes.
- Add garlic and thyme; cook 1–2 minutes until fragrant.
- Deglaze the pot with wine or apple cider, scraping up any browned bits. Simmer for 1–2 minutes.
- Add pasta and broth. Stir and bring to a gentle boil.
- Cook, stirring often, until pasta is al dente and most liquid is absorbed, about 12–15 minutes.
- Stir in heavy cream or grated cheese if using. Adjust salt and pepper to taste.
- Serve immediately, garnished with thyme or toasted breadcrumbs if desired.
Notes
- Take time to properly caramelize the onions — it adds rich flavor.
- Add broth gradually if pasta absorbs liquid too quickly.
- Use veggie broth and skip dairy to make it vegan.
- Spinach or mushrooms make great additions for variety.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
