Ingredients:
¼ cup olive oil
3 yellow onions, thinly sliced
4 garlic cloves, minced
8 oz. cremini mushrooms, sliced
1 tbsp. fresh thyme
½ cup beef broth or vegetable broth + 2 tsp. apple cider vinegar or white wine vinegar
2 tbsp. all-purpose flour
2 cups beef broth or vegetable broth
2 cups water
12 oz dried orecchiette or other short pasta
1 tbsp. sherry vinegar
salt and freshly ground black pepper, to taste
fresh herbs and toasted breadcrumbs, for serving
Instructions:
Heat olive oil in a large skillet over medium heat.
Add onions with a pinch of salt and cook, stirring often, until deeply caramelized, about 25–30 minutes.
Add garlic, mushrooms, and thyme. Cook 3–4 minutes until mushrooms soften.
Deglaze with ½ cup broth mixed with vinegar instead of wine. Stir in flour and cook 2–3 minutes until thickened.
Add remaining broth and water. Season with salt and pepper. Bring to a boil.
Add pasta and cook 8–10 minutes, stirring occasionally, until al dente.
Turn off the heat and stir in sherry vinegar.
Serve warm with herbs and toasted breadcrumbs if desired.