– Caramelized 6 large sweet onions for about 1.5-2 hours – Added a little less than a pound of farfalle and enough beef broth to cover, along with worcestershire, a head of roasted garlic, and a bit of thyme – Simmered until the pasta was al dente and the beef broth mostly evaporated – Mixed in some parmesan cheese – Served topped with a bit more parmesan
![[French onion pasta] for dinner tonight](https://www.cfood.org/wp-content/uploads/2026/01/iwxxuvo83mfg1-scaled.jpeg "[French onion pasta] for dinner tonight")
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– Caramelized 6 large sweet onions for about 1.5-2 hours
– Added a little less than a pound of farfalle and enough beef broth to cover, along with worcestershire, a head of roasted garlic, and a bit of thyme
– Simmered until the pasta was al dente and the beef broth mostly evaporated
– Mixed in some parmesan cheese
– Served topped with a bit more parmesan