Directions
- 1Add onions into a pan with butter & a pinch of salt, then cook over a medium heat for 30-40 mins until dark, golden & caramelised.
- 2Add stock & thyme, turn heat to medium-high, cook for another 10 minutes until most of the stock has been absorbed and evaporated. Set aside until ready to use.
- 3Slice 1 small baguette into discs, add into a bowl with olive oil, thyme & salt, then mix together until evenly coated. Lay bread out onto a baking tray & cook in the oven for 5-10 mins until golden & crisp. Remove from oven, place into blender & blitz into coarse breadcrumbs.
- 4Melt butter in a pan over a medium heat then mix in the flour until combined. Cook for a few mins to remove floury taste, then gradually whisk in all the milk, taking your time to ensure no lumps form.
- 5Once the milk is mixed in, bubble sauce for a few mins, constantly stirring so bottom doesn’t burn.
- 6Remove bechamel from the heat, add in 2/3rds of caramelised onions, cheeses, mustard, nutmeg & salt & pepper to taste. Set sauce aside until ready to use.
- 7Bring a large pot of water to a boil, season with salt then add in the dried pasta. Cook for 8-10 mins, until just al dente. Reserve some of the pasta water then strain pasta.
- 8Place pasta in large pan, pour over sauce & mix. If sauce too thick, add splash of pasta water & mix. Smooth it out, top with breadcrumbs & remaining caramelised onions.
- 9Place under grill for 5 mins to toast breadcrumbs a little more, remove from the oven & 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 grating nutmeg
- 1 to taste salt & pepper
- 1 spirali (cavatappi) pasta
Equipment
knifecutting boardwokblenderbaking traysaucepanwhiskgrater
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