French onion soup pasta

 I'm really on a French onion kick.  This is a one pot pasta version and made it today for lunch.  It was a little soupy still after cooking so I'm going to cut back a little on the broth here but keep an eye on it, you can add more if it's too dry.

From Carol Bee Cooks

4 small or 2 medium onions, thinly sliced

4 tbs butter

3/4 cup dry vermouth 

as much fresh thyme as you would like 

salt and pepper to taste

1 lbs rigatoni pasta

5 1/2 cups of beef broth 

2 tsp Worcestershire sauce 

1/2 cup parmesan cheese

1/2 cup half and half

Melt the butter in a large heavy bottomed pot

Add the onions and a large pinch of salt

Cook, covered over medium heat for 5 minutes

Removed the cover and cook over medium low heat until the onions are carmelized, 20 mins or more

Pour in the vermouth and scrape the bottom to deglaze the pan

Add the thyme and season with more salt and pepper

Add the Worcestershire sauce and the pasta

Top with the broth 

Bring to a boil and then simmer until the pasta is done and the broth is almost gone

When the pasta is done, add the cheese and half and half and stir to combine

Add more cheese if desired