Amazing! I hadn’t experienced this before, but the flavors are outstanding.

Servings: 4

8 oz linguine pasta
2 large onions, thinly sliced
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups vegetable broth
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/4 cup grated Parmesan cheese (optional)

1. In a skillet over medium heat, add olive oil and butter. Once melted, add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes.

2. Add the minced garlic to the onions and cook for another 2 minutes until fragrant.

3. Transfer the caramelized onions and garlic to the slow cooker.

4. Add the dried thyme, dried oregano, salt, pepper, and vegetable broth to the slow cooker.

5. Break the linguine in half and place it in the slow cooker, ensuring it is submerged in the liquid.

6. Cover and cook on low for 2-3 hours, or until the pasta is tender and has absorbed most of the liquid.

7. Before serving, stir in the chopped parsley and chives.

8. Serve hot, with a sprinkle of Parmesan cheese on top if desired.