4In a heavy bottom pot over low heat, add 2 tablespoons of olive oil.
5In a heavy bottom pot over low heat, add 2 tablespoons of olive oil.
6In a heavy bottom pot over low heat, add 2 tablespoons of olive oil.
7Add all of your sliced onions to the pot and stir every few minutes using a wooden or bamboo spoon.
8Add all of your sliced onions to the pot and stir every few minutes using a wooden or bamboo spoon.
9Add all of your sliced onions to the pot and stir every few minutes using a wooden or bamboo spoon.
10After about 10 minutes, use the sliced onions to scrub up any sugars and onion bits (fond) sticking to the bottom of the pot.
11After about 10 minutes, use the sliced onions to scrub up any sugars and onion bits (fond) sticking to the bottom of the pot.
12After about 10 minutes, use the sliced onions to scrub up any sugars and onion bits (fond) sticking to the bottom of the pot.
13When the fond can no longer be scrubbed up with onions, add 1 to 2 tablespoons of water to dissolve and pick up the brown bits. Repeat this process as needed.
14When the fond can no longer be scrubbed up with onions, add 1 to 2 tablespoons of water to dissolve and pick up the brown bits. Repeat this process as needed.
15When the fond can no longer be scrubbed up with onions, add 1 to 2 tablespoons of water to dissolve and pick up the brown bits. Repeat this process as needed.
16While onions are caramelizing (which will take about 45 minutes to an hour), in a pot of boiling salted water, add about a pound of your favorite pasta and cook for 3 to 4 minutes.
17While onions are caramelizing (which will take about 45 minutes to an hour), in a pot of boiling salted water, add about a pound of your favorite pasta and cook for 3 to 4 minutes.
18While onions are caramelizing (which will take about 45 minutes to an hour), in a pot of boiling salted water, add about a pound of your favorite pasta and cook for 3 to 4 minutes.
19Once onions are caramelized, add 5 to 6 minced garlic cloves and the leaves from a few sprigs of thyme.
20Once onions are caramelized, add 5 to 6 minced garlic cloves and the leaves from a few sprigs of thyme.
21Once onions are caramelized, add 5 to 6 minced garlic cloves and the leaves from a few sprigs of thyme.
22Stir in the garlic and thyme, then immediately add 1/4 cup of balsamic vinegar.
23Stir in the garlic and thyme, then immediately add 1/4 cup of balsamic vinegar.
24Stir in the garlic and thyme, then immediately add 1/4 cup of balsamic vinegar.
25Reduce the vinegar for a couple of minutes until it smells nice and sweet.
26Reduce the vinegar for a couple of minutes until it smells nice and sweet.
27Reduce the vinegar for a couple of minutes until it smells nice and sweet.
28Strain the pasta.
29Strain the pasta.
30Strain the pasta.
31Add 2 cups of heavy cream and a pinch of black pepper to the onion mixture.
32Add 2 cups of heavy cream and a pinch of black pepper to the onion mixture.
33Add 2 cups of heavy cream and a pinch of black pepper to the onion mixture.
34Add 1 quart of beef stock or bone broth and a pinch of kosher salt.
35Add 1 quart of beef stock or bone broth and a pinch of kosher salt.
36Add 1 quart of beef stock or bone broth and a pinch of kosher salt.
37Let the mixture come to a simmer, then remove from the heat.
38Let the mixture come to a simmer, then remove from the heat.
39Let the mixture come to a simmer, then remove from the heat.
40Grate about 8 ounces of Swiss cheese and 8 to 10 ounces of Parmesan cheese.
41Grate about 8 ounces of Swiss cheese and 8 to 10 ounces of Parmesan cheese.
42Grate about 8 ounces of Swiss cheese and 8 to 10 ounces of Parmesan cheese.
43In a separate bowl, combine 2 cups of panko breadcrumbs with about a third of the grated cheese.
44In a separate bowl, combine 2 cups of panko breadcrumbs with about a third of the grated cheese.
45In a separate bowl, combine 2 cups of panko breadcrumbs with about a third of the grated cheese.
46To the remaining cheese, add the French onion sauce and the barely cooked pasta.
47To the remaining cheese, add the French onion sauce and the barely cooked pasta.
48To the remaining cheese, add the French onion sauce and the barely cooked pasta.
49Mix everything together and transfer into a deep 9x13 pan.
50Mix everything together and transfer into a deep 9x13 pan.
51Mix everything together and transfer into a deep 9x13 pan.
52Top generously with the cheesy breadcrumbs.
53Top generously with the cheesy breadcrumbs.
54Top generously with the cheesy breadcrumbs.
55Bake at 375 degrees Fahrenheit for about 15 to 20 minutes, or until the breadcrumbs are nice and toasty.
56Bake at 375 degrees Fahrenheit for about 15 to 20 minutes, or until the breadcrumbs are nice and toasty.
57Bake at 375 degrees Fahrenheit for about 15 to 20 minutes, or until the breadcrumbs are nice and toasty.
Ingredients
5 to 6 Spanish onions, thinly sliced
5 to 6 Spanish onions, thinly sliced
5 to 6 Spanish onions, thinly sliced
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
5 to 6 garlic cloves, minced
5 to 6 garlic cloves, minced
5 to 6 garlic cloves, minced
2 to 3 thyme leaves, from sprigs
2 to 3 thyme leaves, from sprigs
2 to 3 thyme leaves, from sprigs
0.25 cup balsamic vinegar
0.25 cup balsamic vinegar
0.25 cup balsamic vinegar
2 cups heavy cream
2 cups heavy cream
2 cups heavy cream
1 pinch black pepper
1 pinch black pepper
1 pinch black pepper
1 quart beef stock or bone broth
1 quart beef stock or bone broth
1 quart beef stock or bone broth
1 pinch kosher salt
1 pinch kosher salt
1 pinch kosher salt
1 lb favorite pasta
1 lb favorite pasta
1 lb favorite pasta
8 oz Swiss cheese
8 oz Swiss cheese
8 oz Swiss cheese
8 to 10 oz Parmesan cheese
8 to 10 oz Parmesan cheese
8 to 10 oz Parmesan cheese
2 cups panko breadcrumbs
2 cups panko breadcrumbs
2 cups panko breadcrumbs
Equipment
heavy bottom potwooden or bamboo spoongraterdeep 9x13 pan
Tips
Caramelizing onions for 45 minutes to an hour is crucial for flavor.
When scrubbing fond from the pot, add a tablespoon or two of water to dissolve brown bits.
When grating cheese, switch to the palm of your hand when close to the grater for safety.
Don't throw away Parmesan rind; steep it into marinara sauce or soups.