Cheesy, Saucy, Crunchy—French Onion Pasta

Ingredients

• 2 pieces Yellow Onion (peeled and cut into medium pieces (about 1‑inch strips))
• 4 pieces Shallot (peeled and halved)
• 2 stalks Leek (white and light‑green parts only, cleaned, julienned very fine)
• 2 oz Unsalted Butter (cut into cubes)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 teaspoon Corn Starch (for coating leeks before frying)
• 2 oz All‑Purpose Flour (about 1/4 cup, for thickening the sauce)
• 2 teaspoons Fresh Thyme (leaves stripped from stems)
• 1 tablespoon Garlic (minced (about 3 cloves))
• 2 cups White Wine (dry, such as Sauvignon Blanc)
• 2 tablespoons Aged Balsamic Vinegar (18‑year aged for sweetness)
• 1 tablespoon Brown Sugar (granulated)
• 2 tablespoons Cherry Wine (sweet cherry wine or cherry brandy)
• 2 tablespoons Port Wine (sweet fortified wine)
• 6 oz Chicken Stock (low‑sodium, homemade or store‑bought)
• 6 oz Beef Stock (low‑sodium, homemade or store‑bought)
• 1 cup Heavy Whipping Cream (minimum 35% fat)
• 1/2 cup Parmesan Cheese (freshly grated)
• 12 oz Pasta (penne, ziti, or fusilli) (dry, any short pasta shape)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Vegetables

   Peel and cut the 2 onions into medium strips. Halve the 4 shallots. Clean the leeks, discard dark green parts, slice the white/light‑green parts thinly, then julienne very fine. Mince the garlic and strip the thyme leaves.

   Time: PT10M

2. Caramelize Onions & Shallots

   In the large pot melt 2 oz butter, add 1 Tbsp olive oil, then add the onions and shallots. Sprinkle lightly with salt. Cook over medium heat, stirring occasionally, until deep golden‑brown and soft, about 20 minutes.

   Time: PT20M

3. Coat Leeks for Frying

   Place the julienned leeks in a bowl, add 1 tsp corn starch, and toss until evenly coated. The starch should disappear from view.

   Time: PT3M

4. Fry Crispy Leeks

   Heat oil in the fry pan to 280°F (use thermometer). Carefully add the coated leeks in batches, stirring gently with a wooden spoon. Fry until light golden‑brown, about 2‑3 minutes per batch. Remove with a slotted spoon, drain on paper towels, and immediately sprinkle with salt.

   Time: PT5M

   Temperature: 280°F

5. Make the Roux

   To the caramelized onion mixture add 2 oz flour. Stir continuously for 2 minutes to form a smooth paste.

   Time: PT2M

6. Add Herbs and Garlic

   Stir in the thyme leaves and minced garlic. Cook for 1 minute until fragrant.

   Time: PT1M

7. Deglaze with White Wine

   Pour in 2 cups white wine, increase heat to bring to a boil, and let reduce by half (about 5 minutes).

   Time: PT5M

8. Add Sweet‑Sour Balance

   Stir in 2 Tbsp aged balsamic vinegar and 1 Tbsp brown sugar until dissolved.

   Time: PT1M

9. Incorporate Additional Wines

   Add 2 Tbsp cherry wine and 2 Tbsp port wine, stir briefly.

   Time: PT1M

10. Add Stocks and Simmer

    Pour in 6 oz chicken stock and 6 oz beef stock. Bring to a gentle simmer and cook 10 minutes, allowing the sauce to thicken and flavors to meld.

    Time: PT10M

11. Finish with Cream and Cheese

    Reduce heat to low, stir in 1 cup heavy cream and 1/2 cup grated Parmesan until melted and smooth. Adjust seasoning with salt and pepper.

    Time: PT3M

12. Cook Pasta

    While sauce is finishing, bring a large pot of salted water to a boil, add 12 oz pasta and cook al dente according to package (about 10 minutes). Drain, reserving ½ cup pasta water.

    Time: PT10M

13. Combine and Plate

    Add the cooked pasta to the sauce, toss to coat evenly. Plate portions, garnish with the crispy leeks, extra Parmesan, and a grind of black pepper.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

20 g

Carbohydrates

80 g

Fat

25 g

Fiber

5 g