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.
Variations & Tips
For a protein boost, add cooked chicken or shrimp to the dish before serving. If you have picky eaters, consider using a milder onion like Vidalia, which is sweeter. You can also add a splash of cream or a dollop of ricotta cheese for a creamier sauce. For a gluten-free version, use gluten-free pasta. Feel free to experiment with different herbs like basil or rosemary to suit your family’s taste.
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