Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Cook onions in boiling water for two minutes then drain and cool.
  2. When cool peel and remove roots.
  3. In a medium skillet heat the butter and cook onions over high until lightly browned then lower the heat,cover and cook for 20 minutes.
  4. Add garlic and mushrooms and cook 5 minutes longer then add vinegar and sherry and cook over high heat until almost all of the liquid evaporates.
  5. Stir in the stock and bring to a boil then add the parsley and season with salt and pepper.
  6. Toss with rigatoni and sprinkle with cheese.
  7. Serve warm.

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