3medium sweet onionshalved lengthwise and thinly sliced crosswise
1/2cupsherry or dry white wine
1tablespoonfresh chopped parsley*
Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally. Stir in garlic, salt and pepper, cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry or white wine and scrape the bottom of the skillet to remove any brown bits on the bottom. Stir in water, beef broth, thyme, parsley and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and cook for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes. Toss in grated Parmesan to taste and garnish with additional sprigs of thyme and chopped parsley, if desired. *You can also use 1 teaspoon dried thyme and parsley if fresh herbs aren’t available.