Ingredients
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 large yellow onions
- 1/8 tsp each salt and pepper
- 4 cloves garlic
- 1 pinch 1/4 teaspoon red pepper flakes
- 1 tbsp worcestershire sauce
- 1 tbsp reduced sodium soy sauce
- 5 1/2 cups water
- 1 cans (12 oz) evaporated milk
- 1/2 tbsp cornstarch
- 2 tbsp beef bouillon
- 1 tbsp fresh parsley
- 2 tsp fresh thyme
- 1/2 tsp each dried oregano
- 1 lb short cut pasta
- 5 oz freshly shredded gruyere cheese
- 1/4 cup freshly shredded parmesan cheese
- fresh parsley for garnish (optional)
Steps
- Heat the oil and butter in a large Dutch oven over medium-low heat.
- Add the onions, salt, and pepper, then cook for 35 to 40 minutes, stirring often, until deeply golden.
- Stir in the garlic, red pepper flakes, Worcestershire sauce, soy sauce, parsley, thyme, and oregano, and cook for 1 minute.
- Add the water, bouillon, and pasta, then simmer uncovered for 14 to 16 minutes, stirring often, until the pasta is tender.
- Whisk the evaporated milk with the cornstarch, stir it into the pot, and simmer for 3 minutes until thickened.
- Stir in the Gruyere and Parmesan until melted, then rest the pasta for 3 minutes before serving.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinners
