Cheesy, Saucy, Crunchy—French Onion Pasta | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Cut the onions pole to pole into medium slices, not too thin or thick.
2. Melt the butter in a large pot, then add the onions and a little salt. Cook until golden brown, which takes a while.
3. Add the shallots once the onions are a rich brown, then stir in the thyme and garlic.
4. Sprinkle in the flour and stir to make a roux.
5. Add the white wine and let it reduce for a few minutes.
6. Stir in the balsamic vinegar and the port or sherry, if using. If using regular vinegar, add 1 tbsp sugar.
7. Add the chicken and beef stock, stir, and simmer gently for 20 minutes. Season with salt and pepper to taste.
8. Cut the root and dark green parts from the leeks and save them for stock. Slice the white and light green parts into very thin julienne strips, rinse if sandy, and dry completely.
9. Toss the leek strips in cornstarch until coated.
10. Heat the oil to 280 to 290°F (138 to 143°C). Fry the leeks in small batches until light golden, then drain on paper towels and season immediately with salt.
11. Cook the pasta until 80% done.
12. Add the pasta to the onion sauce. Stir in the cream, Gruyère and Parmigiano until melted and creamy. Thin with stock or pasta water if too thick, or simmer longer if too loose.
13. Finish with chopped parsley and black pepper, then top with extra Parmigiano and the crispy leeks.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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