Ingredients
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2 tbsp olive oil
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2 tbsp unsalted butter
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2 (8 oz) pkgs chopped fresh onions (about 4 cups)
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1 (16 oz) pkg orecchiette pasta
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2 cloves garlic, minced
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1 tsp fresh thyme leaves, plus more to garnish
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1/2 cup dry sherry or white wine
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1 (32 oz) pkg low-sodium beef broth
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1 (6 oz) bag finely shredded Swiss cheese
Steps
1
In a Dutch oven, heat the oil and butter on medium-high. Add the onions and season with salt and pepper. Cook 10–15 min., until tender and caramelized, stirring often.
2
When onions are caramelized, stir in the pasta, garlic, and thyme. Cook 1 min., stirring occasionally. Add the sherry and cook 2–3 min., until absorbed. Gradually add the beef broth, stirring frequently. Bring to a boil and then reduce heat to medium-high. Season with salt and pepper. Cook 12–15 min., until liquid is absorbed and pasta is tender.
3
Remove from heat. Stir in half of the Swiss cheese, topping with remaining amount. Garnish with thyme.
