Serves 1
Directions
- 1Slice onions against the grain.
- 2In a large pan, add butter and a truckload full of onions.
- 3Hit the onions with a hefty pinch of salt and cook low and slow for 30 minutes.
- 4After 30 minutes, add fresh mint thyme, a splash of Worcestershire sauce, and chicken or veggie stock.
- 5Nestle in a bundle of thyme, rosemary, and parsley.
- 6After another 30 minutes, pull off the herbs and constantly deglaze.
- 7When the caramelized onions look ready, save some for garnish.
- 8In the same pan, add lots of heavy cream.
- 9When the cream comes to a light bubble, add some Dijon.
- 10As soon as the cream comes to a light bubble again, kill the heat.
- 11Slowly add white cheddar, half that amount of Gruyère, and freshly grated Italian snow (Parmesan).
- 12Add al dente pasta and mix.
- 13Top with one more layer of cheese and a little dried parsley.
- 14Bake in the oven at 350 degrees for 20 minutes, broiling at the end.
- 15Center down the beautiful clump of caramelized onions on top.
Ingredients
- 3 large yellow onions
- 4 tbsp Butter
- 2 tbsp oil
- 6 cloves Garlic
- Salt
- 0.25 cup Worcestershire sauce
- 0.5 stock
- 1 bundle rosemary
- thyme
- parsley
- 24 oz pasta
- 28 oz heavy cream
- 16 oz white extra sharp cheddar
- 8 oz Gruyère
- 2 oz grated Parmesan
- 1 tbsp Dijon
Equipment
large panoven
Tips
- Slice onions against the grain to help them melt.
- Cook onions low and slow for 30 minutes, constantly deglazing.
- Kill the heat before adding cheese to the sauce.
- Save some caramelized onions for garnish.
- Broil at the end for a crispy top.
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