This is enough pasta for two hungry adults.
220g dry pasta of your choice – I used wholewheat
60g butter
2 large onions, sliced
2,5ml salt
3 cloves garlic, minced
60ml white wine
45ml thyme leaves
125ml beef stock
15ml Worcestershire sauce
125ml grated Gruyere cheese
60ml cream
Cook the pasta according to packet instructions.
Melt the butter in a large saucepan set over medium-high heat.
Add the sliced onion and sprinkle over the salt.
Cook the onion for about 30 minutes, stirring occasionally. If you stir too often the onions will take a longer time to caramelise. It is also important to regulate the heat – if it browns too quick, it will be burnt and not caramelised.
Add the garlic and cook for 1 minute, stirring continuously.
Now add the wine and scrape any onion bits from the bottom of the saucepan.
Add the cooked pasta, thyme leaves, stock, Worcestershire sauce and stir to incorporate.
Finally add the Gruyere and cream and stir through.
Serve the pasta with extra grated cheese on top.
My Whisk and I 