French Onion Soup Noodles
Serves 1
Directions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the sliced onions, white wine, and kosher salt to the skillet.
- 3Raise the heat to high and cook until the wine evaporates.
- 4Lower the heat to medium-low and add the herbes de Provence and black pepper.
- 5Cook for 30 minutes, stirring occasionally, then add the chopped garlic.
- 6Continue cooking for an additional 30 minutes over medium-low heat until the onions are caramelized.
- 7Add the spaghetti to the skillet with the caramelized onions and pour in the hot beef broth.
- 8Raise the heat to medium-high and simmer; it will take about 5 minutes for the spaghetti to loosen enough to mix.
- 9When the broth nearly evaporates, continue adding hot water, mixing, and simmering until the pasta is nearly cooked al dente (this method takes longer, about 12-15 minutes).
- 10Add the cubed Swiss cheese or Gruyere and cook either on low heat or with the heat turned off, mixing a lot to let it melt in.
- 11Add the butter and chopped parsley and mix everything together.
- 12Taste for saltiness; it will likely need an additional handful.
Ingredients
- 2 tbsp olive oil
- 3 sliced onions (yellow or mix of yellow and red)
- 1 cup white wine
- 2 tsp kosher salt
- 2 tsp herbes de Provence
- 1 tsp freshly ground black pepper
- 8 cloves garlic, chopped
- 1 lb spaghetti
- 2 cups hot beef broth
- 2 cups additional hot water
- 8 ounce cubed Swiss cheese or Gruyere
- 2 tbsp butter
- 1 head parsley, chopped
Equipment
large skillet (high sides)tongscutting board
Tips
- Caramelizing onions is a low and slow process, with a bare minimum of an hour, but they peak around 3 hours.
- Using the risottare technique (making pasta as if it were risotto) and stirring helps the pasta release starches, which stabilizes the emulsion and keeps the sauce creamy.
- Taste for saltiness at the end; it will likely need more, and it makes all the difference.
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