Tags: pasta - dinner - vegetarian - Gluten Free - GF dinner - GF pasta - GF Vegetarian
Active Time: 1 hour
Passive Time: 5 minutes
Serves: 6 - 8

An easier dinner take on the classic soup recipe

Bon Appetit

• Extra-virgin olive oil;: 3 tbsp
• Yellow onion: 4 large, thinly sliced
• Salt: to taste
• Pepper: to taste
• Garlic: 6 cloves, minced
• Thyme: 4 tsp
• Dry white wine: 3/4 cup
• Pasta: 1 lb (medium shell pasta preferred)
• Parmesan: 1 oz, finely grated
• Butter: 5 tbsp (unsalted)
• Dijon mustard: 1 tbsp
• Sugar: 2 tsp
• Worcestershire sauce: 2 tsp
• Gruyere: 8 oz, coarsely grated
• Chives: thinly sliced for garnish

• Make sure to use GF pasta and GF Worcestershire sauce to make the dish GF

1. Heat olive oil in a large high-sided ovenproof skillet or short-sided pot over medium-high heat. Add thinly sliced onions, a pinch of kosher salt, and a pinch of freshly ground black pepper and cook, stirring occasionally and adding 1 Tbsp. water and scraping bottom of the pan if starting to burn, until onions are a deep mahogany color and jammy, 30–35 minutes
2. Add garlic and thyme and cook, stirring often, until fragrant, about 1 minute. Add white wine and cook, stirring occasionally, until reduced by about half, about 3 minutes
3. Add 5.5 cups water and bring to a simmer. Add pasta and cook, stirring often to prevent pasta from sticking to bottom of pan, until almost all of the liquid has been absorbed, a thick sauce has formed, and pasta is al dente, 10–14 minutes
4. Remove pot from heat and add parmesan, butter, mustard, sugar, Worcestershire sauce, salt to taste, and pepper to taste. Stir until cheese is melted
5. Place a rack in upper third of oven; heat broiler. Scatter gruyere over pasta and broil until melted and golden brown in spots, 2–5 minutes depending on your broiler
6. Serve with chives as garnish