Directions
- 1Thinly slice 5 to 6 Spanish onions.
- 2In a heavy bottom pot over low heat, add 2 tablespoons of olive oil.
- 3Add all of your sliced onions to the pot and stir every few minutes using a wooden or bamboo spoon.
- 4After about 10 minutes, use the sliced onions to scrub up any sugars and onion bits (fond) sticking to the bottom of the pot.
- 5When 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.
- 6While 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.
- 7Once onions are caramelized, add 5 to 6 minced garlic cloves and the leaves from a few sprigs of thyme.
- 8Stir in the garlic and thyme, then immediately add 1/4 cup of balsamic vinegar.
- 9Reduce the vinegar for a couple of minutes until it smells nice and sweet.
- 10Strain the pasta.
- 11Add 2 cups of heavy cream and a pinch of black pepper to the onion mixture.
- 12Add 1 quart of beef stock or bone broth and a pinch of kosher salt.
- 13Let the mixture come to a simmer, then remove from the heat.
- 14Grate about 8 ounces of Swiss cheese and 8 to 10 ounces of Parmesan cheese.
- 15In a separate bowl, combine 2 cups of panko breadcrumbs with about a third of the grated cheese.
- 16To the remaining cheese, add the French onion sauce and the barely cooked pasta.
- 17Mix everything together and transfer into a deep 9x13 pan.
- 18Top generously with the cheesy breadcrumbs.
- 19Bake 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
- 2 tbsp olive oil
- 5 to 6 garlic cloves, minced
- 2 to 3 thyme leaves, from sprigs
- 0.25 cup balsamic vinegar
- 2 cups heavy cream
- 1 pinch black pepper
- 1 quart beef stock or bone broth
- 1 pinch kosher salt
- 1 lb favorite pasta
- 8 oz Swiss cheese
- 8 to 10 oz Parmesan cheese
- 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.
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