1Start by warming up your onions. Slice them and then add them to your pot with some oil and butter.
2Start by warming up your onions. Slice them and then add them to your pot with some oil and butter.
3Start by warming up your onions. Slice them and then add them to your pot with some oil and butter.
4Caramelize the onions by letting them get nice and brown on the bottom, then deglaze with a little bit of water. Repeat this process until the onions are nicely caramelized.
5Caramelize the onions by letting them get nice and brown on the bottom, then deglaze with a little bit of water. Repeat this process until the onions are nicely caramelized.
6Caramelize the onions by letting them get nice and brown on the bottom, then deglaze with a little bit of water. Repeat this process until the onions are nicely caramelized.
7Add your pancetta and let it get nice and crispy.
8Add your pancetta and let it get nice and crispy.
9Add your pancetta and let it get nice and crispy.
10Add your garlic to the pot.
11Add your garlic to the pot.
12Add your garlic to the pot.
13Mix everything together.
14Mix everything together.
15Mix everything together.
16Deglaze with a touch of white wine, salt, a little bit of thyme, and fresh rosemary.
17Deglaze with a touch of white wine, salt, a little bit of thyme, and fresh rosemary.
18Deglaze with a touch of white wine, salt, a little bit of thyme, and fresh rosemary.
19Add in your dry pasta and your beef broth.
20Add in your dry pasta and your beef broth.
21Add in your dry pasta and your beef broth.
22Once the pasta is almost cooked, add your heavy cream and parmesan.
23Once the pasta is almost cooked, add your heavy cream and parmesan.
24Once the pasta is almost cooked, add your heavy cream and parmesan.
25Add a nice top layer of fresh gruyere.
26Add a nice top layer of fresh gruyere.
27Add a nice top layer of fresh gruyere.
Ingredients
3 large yellow onions
3 large yellow onions
3 large yellow onions
2 tbsp butter
2 tbsp butter
2 tbsp butter
1 tbsp vegetable oil
1 tbsp vegetable oil
1 tbsp vegetable oil
8 oz pancetta
8 oz pancetta
8 oz pancetta
2 garlic cloves
2 garlic cloves
2 garlic cloves
2 tbsp white wine
2 tbsp white wine
2 tbsp white wine
1 tsp salt
1 tsp salt
1 tsp salt
0.5 tsp thyme
0.5 tsp thyme
0.5 tsp thyme
0.5 tsp fresh rosemary
0.5 tsp fresh rosemary
0.5 tsp fresh rosemary
8 oz pasta
8 oz pasta
8 oz pasta
3 cups beef broth
3 cups beef broth
3 cups beef broth
1 cup heavy cream
1 cup heavy cream
1 cup heavy cream
1 cup fresh parmigiano regianno
1 cup fresh parmigiano regianno
1 cup fresh parmigiano regianno
0.5 cup fresh gruyère
0.5 cup fresh gruyère
0.5 cup fresh gruyère
Equipment
pot
Tips
Caramelize onions by letting them brown and deglazing with water until they are nice and caramelized.
One commenter mentioned that it took them about 30 minutes to caramelize the onions and they pureed them for flavor over pieces.
One commenter suggested cooking the pasta separately and then incorporating it into the sauce if using orecchiette pasta, as it took a long time to cook thoroughly in the pot.