French Onion Pasta

12 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 48oz boneless skinless chicken thighs
• 3 Tbsp Worcestershire
• 2 Tbsp minced garlic
• 1 Tbsp dijon mustard
• 1 Tbsp salt
• 1 Tbsp garlic powder
• 2 tsp onion powder
• 2 tsp black pepper
• 1 tsp thyme
• 100ml beef bone broth
• Rosemary sprig
• 4 diced yellow onions
• 2 tablespoons butter
• 32oz beef bone broth
• 2 tablespoon Worcestershire
• 1 tablespoon soy sauce
• 1 tsp Dijon
• Optional: sprig of rosemary
• thyme (optional: sprig of rosemary & thyme)
• 800g 2% cottage cheese
• 200g Gruyère
• 75g parmigiano reggiano
• 380ml milk
• ~3/4 of caramelized onions
• Black pepper & salt to taste
• Black pepper & salt to taste
• 672g rigatoni, cooked to 50%
• Add ~1 cup pasta water to slow cooker
• Garnish: Chopped chives
• Remaining 1/4 of caramelized onions

Instructions

1. Prepare the chicken base by combining chicken thighs, Worcestershire sauce, minced garlic, Dijon mustard, salt, garlic powder, onion powder, black pepper, thyme, beef bone broth, and a rosemary sprig in a slow cooker. Cook on high for 3-4 hours or on low for 4-5 hours.
2. Make the caramelized onion base by sautéing four diced yellow onions in butter. Add beef bone broth, Worcestershire sauce, soy sauce, and Dijon mustard, along with optional rosemary and thyme. Cook until caramelized.
3. Prepare the cheese sauce by blending 2% cottage cheese, Gruyère, parmigiano reggiano, milk, and approximately three-quarters of the prepared caramelized onions. Season with salt and black pepper.
4. Cook the rigatoni until it is only halfway done. Combine the partially cooked pasta with the slow cooker chicken mixture, adding about one cup of pasta water.
5. Incorporate the cheese sauce into the pasta and chicken mixture.
6. Garnish the dish with chopped chives and the remaining quarter of the caramelized onions.