Directions
- 1Add onions to a pan with butter and a pinch of salt, cook over medium heat for 30-40 minutes until caramelized.
- 2Add stock and thyme; cook on medium-high heat for 10 minutes until most of the stock is absorbed.
- 3Slice baguette into discs. In a bowl, combine baguette slices with olive oil, thyme, and salt; mix until evenly coated. Bake for 5-10 minutes until golden and crisp. Blitz into coarse breadcrumbs in a blender.
- 4Melt butter in a pan over medium heat, then mix in flour until combined. Cook for a few minutes, then gradually whisk in the milk, ensuring no lumps form. Once the milk is mixed in, bubble the sauce for a few minutes, constantly stirring.
- 5Remove the béchamel from the heat. Add 2/3 of the caramelized onions, cheeses, mustard, nutmeg, salt, and pepper to taste. Set aside.
- 6Boil a large pot of salted water, add pasta, and cook for 8-10 minutes until al dente.
- 7Place cooked pasta in a large pan, pour over the sauce and mix. Add pasta water if the sauce is too thick. Smooth it out, top with breadcrumbs and remaining caramelized onions. Broil for 5 minutes to toast breadcrumbs and serve.
Ingredients
- 3 white onions, julienned
- 65 g unsalted butter
- 1 pinch salt
- 1 tbsp thyme, needles finely chopped
- 300 ml beef stock
- 1 small baguette
- 3 tbsp olive oil
- 110 g unsalted butter
- 110 g all purpose flour
- 1.1 l whole milk
- 100 g gruyere cheese
- 100 g mozzarella cheese, grated
- 1 tsp dijon mustard
- 5 gratings nutmeg
- 0 salt & pepper
- 500 g spirali (cavatappi) pasta
Equipment
knifecutting boardwok or frying panblenderbaking traysaucepanwhiskgrater
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