Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 large yellow onions
- 1 tablespoon minced garlic
- ½ cup white wine
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons tamari
- 4 cups beef broth
- 1 pound gluten free pasta
- ½ cup freshly grated parmesan
- fresh parsley for garnish
Instructions
- Thinly slice the onions using a mandolin for even cuts.
- Heat a Dutch oven or large pot on medium heat and melt the butter.
- Add the sliced onions once the butter is melted. Cook, stirring regularly, for about 30-40 minutes until caramelized.
- Incorporate minced garlic and sauté for an additional minute.
- Pour in the white wine and let it simmer until most of the liquid evaporates, approximately 5 minutes.
- Stir in thyme, rosemary, salt, pepper, tamari, and beef broth. Bring the mixture to a boil.
- Add the gluten-free pasta and reduce heat to low. Simmer uncovered, stirring occasionally, until the pasta is cooked and liquid absorbs (around 12 minutes).
- Mix in cream and parmesan. Adjust seasoning with extra salt or pepper if desired.
- Garnish with fresh parsley and additional parmesan before serving.
Notes
For best results, slice onions as thinly as possible to enhance caramelization.
Feel free to add vegetables like mushrooms or bell peppers for additional flavor.
This dish can be enjoyed immediately or leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.