recipe from half baked harvest
4 tbsp butter
3 medium onions, thinly sliced
2 tsp honey or 1 tbsp brown sugar
1 cup dry red wine, such as Cab Sauv
2 cloves garlic, minced
8 oz portabello mushrooms, sliced
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
Kosher salt and pepper
3 cups chicken or beef broth
1 tbsp Worcestershire sauce
2 leaves bay leaves
1 pound of your favorite short cut pasta
1/2 tsp cayenne pepper
1 1/4 cups heavy cream
1/3 cup crumbled gorgonzola cheese
6 oz shredded gruyere cheese
Melt the butter, onions, and honey/sugar together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, slowly add the wine, 1/4 cup at a time, until the wine cooks into the onions, about 10 more minutes.
Add the garlic, mushrooms, thyme, and season with salt and pepper, cook another 3-4 minutes. Add the broth, Worcestershire sauce, bay leaves, and the pasta. Bring the mixture to a boil. Stir frequently until the pasta is al dente and the broth has been absorbed, about 12 minutes. Stir in the cayenne, cream, gorgonzola and 1/2 the gruyere cheese. Remove from the heat.
Set the oven to broil. Top with the remaining gruyere cheese.
Transfer to to the oven and broil until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh thyme.
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