Ingredients
3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
3 tablespoons olive oil
1 tablespoon unsalted butter
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon black pepper
½ cup sherry or dry white wine
1 tablespoon fresh thyme leaves
1 tablespoon fresh chopped parsley
2 cups water
2 cups beef broth
1 tablespoon Worcestershire sauce
12 ounces uncooked linguine, broken in half
1 cup grated Parmesan cheese
1 cup grated Gruyere or Swiss cheese
Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
Directions
1
Instructions Checklist
2
Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
3
Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
4
Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
5
Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.