One-Pot French Onion "PastaOs" with Melted Gruyère

Ingredients

• 2 tbsp Unsalted Butter (cut into cubes)
• 1 tbsp Olive Oil (extra virgin)
• 1 whole Sweet Onion (diced)
• 1 Bay Leaf (dried)
• 1 pinch Salt (fine sea salt)
• 1/2 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (grated)
• few sprigs Fresh Thyme (leaves stripped)
• 8 oz Anelli Pasta (dry rings)
• 1 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 1 tbsp Beef Bouillon Paste (hefty tablespoon)
• 1 tsp Soy Sauce (low sodium)
• 1/2 tsp Worcestershire Sauce (regular)
• 3 cups Water (room temperature)
• 1 tsp Crème Fraîche (room temperature)
• 1 tsp Cherry Vinegar (adds brightness)
• 1 cup Gruyère Cheese (grated, about 100 g)
• to taste Black Pepper (freshly ground for finishing)

Instructions

1. Melt butter and oil

   Place the cast‑iron skillet over medium‑high heat and add 2 tbsp butter and 1 tbsp olive oil. Let the butter melt, stirring to combine with the oil so the butter doesn’t burn.

   Time: PT2M

2. Sauté onion and bay leaf

   Add the diced sweet onion and the bay leaf to the skillet. Sprinkle a pinch of salt and ½ tsp freshly ground black pepper. Cook, stirring occasionally, until the onion is softened and lightly caramelized, about 10 minutes.

   Time: PT10M

3. Add garlic and thyme

   Stir in the grated garlic and the stripped thyme leaves. Cook for about 1 minute, just until fragrant; do not let the garlic brown.

   Time: PT1M

4. Toast the pasta

   Add the dry anelli pasta to the skillet. Toss continuously for 2 minutes, allowing the rings to get a light golden hue.

   Time: PT2M

5. Deglaze with wine

   Pour in 1 cup dry white wine. Let it simmer for about 1 minute, scraping up any browned bits from the pan as the alcohol evaporates.

   Time: PT1M

6. Add flavor bases

   Stir in 1 tbsp beef bouillon paste, 1 tsp soy sauce, and ½ tsp Worcestershire sauce. Mix until the paste dissolves completely.

   Time: PT1M

7. Simmer with water

   Add 3 cups water, increase the heat to bring the mixture back to a gentle simmer, and cook for 8 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens from the released starch.

   Time: PT8M

8. Finish with crème fraîche and vinegar

   Remove the skillet from heat. Stir in 1 tsp crème fraîche and 1 tsp cherry vinegar until fully incorporated, giving the sauce a silky texture and bright note.

   Time: PT1M

9. Broil the cheese topping

   Evenly sprinkle the grated Gruyère over the pasta. Pre‑heat the oven broiler on high and place the skillet under it. Broil for about 30 seconds, watching closely, until the cheese bubbles and turns golden‑brown.

   Time: PT0.5M

   Temperature: high broil

10. Season and serve

    Remove from the oven, discard the bay leaf, and finish with a fresh grind of black pepper. Serve immediately while hot.

    Time: PT0.5M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g