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Fresh thyme: A classic flavor in French onion soup, it also makes a pretty garnish on the finished pasta. Rigatoni pasta: Using a short, tubular pasta like rigatoni helps soak up all of the flavor. You can use a different pasta shape, but be sure to pick one about the same size that says on the package it should cook in about 12 minutes.
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Step 3: Add garlic, etc. Once the onions are caramelized, add the garlic, red pepper flakes, soy sauce and Worcestershire sauce and cook for 30 seconds. Step 3: Add liquids and seasonings. Add the seasonings, beef bouillon, evaporated milk and water. Step 4:Boil pasta.
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Cook pasta according to package directions. Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Sauté until onions are softened and golden brown, about 20 minutes. Add the garlic and flour.
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Step 2: Add in the other tasty ingredients. Add the garlic, mushrooms and thyme. Sauté for three to four minutes or until the mushrooms begin to soften. Add the wine to deglaze the pan and add the flour. Cook for another two to three minutes, until thickened.
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Add the remaining 1/2 cup wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a boil. 4. Add the pasta and stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the cream and gruyere cheese.
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French Onion Soup Pasta Recipe
Braise the beef: Return the pot to medium-high heat. Deglaze the pot with wine, using a wooden spoon to scrape up any browned bits formed at the bottom of the pot. Add the beef back into the pot, along with the carrots, onion, garlic, & thyme. Pour the Worcestershire sauce & beef stock/broth over top.
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Thinly slice onion and add to dutch oven. Season with a generous pinch of salt. Stir then cover and cook for 5 minutes. Cook onions in butter and add a generous pinch of salt to speed up the caramelization process. Remove lid, turn heat to medium low, and cook until onions are very caramelized.
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Add the beef consomme and soup for a total of 31.5 ounces of liquid. Bring the liquid to a boil and add the Rigatoni pasta. Reduce the heat to medium and cover the skillet with a lid. Simmer for about 10-12 minutes or until the pasta is al dente. Taste for seasonings and add salt and pepper to taste.
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Add the onion and stock mixture over the top, stirring in ½ cup of the pasta cooking water. Assemble and bake. Heat the oven to broil on high. Spread the pasta in baking dish and top with the gruyere cheese and thyme. Add to the oven and broil until the cheese is melted and bubbly, about 4 to 5 minutes. Serve.
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Deglaze. Pour the wine in and scrape the bottom of the pan with a wooden spoon making sure to get up all the brown bits as it simmers and is absorbed / evaporated, about 1-2 minutes. 4. Add worcestershire sauce, salt, and black pepper. Finish the caramelized onions by adding the worcestershire sauce and salt. 5.
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Cut 1 1/2 pounds yellow onions into paper-thin slices (or use a mandoline). Heat 3 tablespoons olive oil in a large pot over medium-high heat until shimmering. Add the onions and cook, stirring constantly, until dark and caramelized, 15 to 20 minutes. Add 12 ounces dried orecchiette, 1 (32-ounce) box beef broth, 2/3 cup water, and 1/3 cup ruby.
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1. In a medium pot on medium heat, add one tablespoon of the butter, salt, and all of the diced onions. Cook and stir to coat the onions in butter. Cover the pot with a lid and let the onions cook.
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Prepare the Pasta. Heat butter and oil in a large Dutch oven over medium. Add onions and 1/2 teaspoon of the salt; stir onions until evenly coated in butter. Cover and cook, stirring occasionally.
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Cover and cook over medium heat for 15 minutes, stirring occasionally. The onions should start to soften and brown. After 15 minutes, add white wine and mushrooms. Cook uncovered for 15 minutes. Add spices, pasta and broth. Bring to a boil, then reduce to simmer for 5 minutes or until pasta is cooked.
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Sprinkle brown sugar over the onions, stir well, and cook for 2 minutes. Pour in dry the white wine to deglaze the skillet, scraping any brown bits. Add vegetable broth and simmer and let the sauce reduce for 10 minutes. Meanwhile, cook the pasta in salted boiling water until al dente.
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Add the vegetable stock and fresh thyme to the pan. Stir well to combine and scrape the bottom of the pan to deglaze. In a separate pot, cook the pasta in salted water until al dente. Reserve ½ cup of the pasta water before draining. Add the drained pasta to the onion and mushroom mixture, stirring to combine.
