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