Ingredients
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Cooking spray
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3 tablespoons olive oil
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2 large sweet onions, thinly sliced (about 7 cups)
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1.50 teaspoon kosher salt, divided
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2 teaspoon apple cider vinegar
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2.50 cups heavy cream
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2 cups unsalted vegetable stock
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1 16-oz. pkg. penne rigate or ziti pasta
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1.50 tablespoon Worcestershire sauce
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⅛ teaspoon ground nutmeg
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1 medium clove garlic, grated
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12 ounces aged Gruyère cheese, shredded (about 3 cups), divided
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4 ounces sharp white Cheddar cheese, shredded (about 1 cup), divided
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1 tablespoon fresh thyme leaves
Directions
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Preheat oven to 350°F with 1 rack in center of oven and 1 rack 6 inches from heat. Lightly coat a 13-by-9-inch broiler-safe baking dish with cooking spray.
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Heat oil in a large skillet over medium-high. Add onions and 1/2 teaspoon salt; cook, stirring occasionally, until onions begin to soften, about 5 minutes.
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Reduce heat to medium; cook, stirring occasionally, until onions are deep golden brown and jammy, 15 to 18 minutes (add 1/4 cup water at a time if onions start to burn). Remove from heat and stir in vinegar.
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Meanwhile, add cream and stock to a medium saucepan. Bring to a simmer over medium-high. Add pasta; simmer, stirring occasionally, until just al dente, 8 to 10 minutes.
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Stir in Worcestershire sauce, nutmeg, garlic, and remaining 1 teaspoon salt. Remove from heat. Add 2 1/2 cups Gruyère and 1/2 cup Cheddar, a handful at a time, stirring until melted between additions.
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Stir half of caramelized onions into pasta mixture. Transfer to prepared baking dish and top with remaining caramelized onions. Sprinkle with remaining 1/2 cup each Gruyère and Cheddar.
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Bake on center rack until bubbly, about 20 minutes. Transfer baking dish to top rack and increase oven temperature to broil. Broil until cheese is golden brown, about 3 minutes.
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Remove from oven and sprinkle with thyme. Let cool for 10 minutes before serving.
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