French onion pasta

Method

1. Melt 4 tbsp butter in a large pot or dutch oven over medium heat. Thinly slice onion and add to dutch oven. Season with a generous pinch of salt. Stir then cover and cook for 5 minutes.

2. Remove lid, turn heat to medium low, and cook for about 20 minutes until onions are very caramelised. Stir occasionally.

3. Cut cremini mushrooms into ¼ inch slices, add 1 tbsp butter into a skillet and once melted sauté for 5 minutes. Add in the crushed garlic, stir, and cook for another 3-4 minutes.

4. Pour in sherry and wine. Deglaze by scraping up the brown bits at the bottom of the pan. Add sprigs of fresh thyme and season to taste with salt and pepper.

5. Add uncooked rigatoni then pour in beef broth and Worcestershire Sauce. Bring to a boil and cook for about 15 minutes or until pasta is al dente.

6. While pasta is cooking, cut cremini mushrooms into ¼ inch slices, add 1 tbsp butter into a skillet and once melted sauté for 5 minutes. Add in the crushed garlic, stir, and cook for another 3-4 minutes.

7. Turn off heat. Discard thyme sprigs. Stir in mushrooms and freshly grated parmesan cheese, milk and cream then stir until well combined.

8. Serve immediately. Serve with additional parmesan cheese.