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Italian


1 1/2 pounds yellow onions
3 tablespoons olive oil
12 ounces dried orecchiette pasta
1 (32-ounce) box low-sodium beef broth
2/3 cup water
1/3 cup ruby port
2 ounces Gruyère cheese, finely shredded (about 3/4 cup)
Kosher salt
Freshly ground black pepper

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 30 minutes (depends on onion thickness). Add 12 ounces dried orecchiette, 1 (32-ounce) box beef broth, 2/3 cup water, and 1/3 cup ruby port, and cook until the liquid is fully absorbed, about 12 minutes. Meanwhile, grate 2 ounces Gruyère cheese (about 3/4 cup).
Turn off the heat and stir in the cheese. Taste and season with kosher salt and freshly ground black pepper as needed.

Unrated