TZUTC: -0500   
   MSGID: 58659.fido_cooking@1:124/5016 2d485f9c   
   PID: Synchronet 3.21a-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0   
   TID: SBBSecho 3.30-Linux master/edd2ea861 Oct 03 2025 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: UTF-8 4   
   FORMAT: flowed   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: French Onion Pasta   
    Categories: Vegetables, Herbs, Pasta, Dairy, Cheese   
         Yield: 8 servings   
       
         3 tb Olive oil   
         2 tb Butter   
         4 md Onion; thin sliced   
     1 1/2 ts Salt; divided   
         3 cl Garlic; minced   
         1 tb Minced fresh thyme; more for   
              - garnish   
       3/4 c  Dry white wine   
         2 ts Worcestershire sauce   
       1/2 ts Pepper   
        16 oz Uncooked orecchiette pasta   
         4 c  Beef stock   
         1 tb Sherry vinegar   
       1/4 c  Half & Half cream; warmed   
         6 oz Gruyere cheese; grated   
       
     In a large Dutch oven or stock pot, heat olive oil and   
     butter over medium heat. When butter is melted, add   
     onions and ½ teaspoon salt. Reduce heat to medium-low;   
     cook, stirring often, until onions are a deep caramel   
     brown, about 25-30 minutes.   
        
     Stir in garlic and thyme; cook another 1-2 minutes. Add   
     white wine; simmer another 1-2 minutes, scraping the   
     browned bits from the bottom of the pan.   
        
     Add remaining 1 teaspoon salt, Worcestershire sauce and   
     pepper to the pan; stir in orecchiette. Pour in just   
     enough beef stock to cover the pasta; set aside the   
     remaining beef stock. Increase the heat to medium.   
     Simmer, stirring often to keep the pasta from sticking   
     to the bottom. Once the liquid is fully absorbed, stir   
     in additional beef stock; continue to simmer and add   
     more beef stock as needed until the orecchiette is   
     cooked to al dente, about 10-13 minutes.   
        
     Stir in sherry vinegar. Place warmed half-and-half in a   
     liquid measuring cup; add a scoop of the pasta liquid to   
     the half-and-half; stir to temper it. Stir mixture back   
     into the pasta. Simmer another 30 seconds; remove pan   
     from the heat when pasta is saucy but not liquidy.   
        
     Stir in shredded Gruyere cheese until melted. Spoon   
     pasta into shallow serving bowls. Garnish with   
     additional thyme and pepper. Serve while hot.   
        
     Nancy Mock, Southbridge, Massachusetts   
        
     Makes: 8 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... No one can feel as helpless as the owner of a sick goldfish.   
   === MultiMail/Win v0.52   
   --- SBBSecho 3.30-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 610 700 810 840 860 880 900 226/30 227/114 229/110   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426