Gratinated Pasta with Onion Soup

Ingredients

• 400 g Pasta (penne or fusilli) (Cook al dente)
• 2 Yellow onions (Coarsely sliced)
• 2 Garlic cloves (Crushed to rub the bread)
• 30 g Butter (Unsalted)
• 30 ml Olive oil (A drizzle to prevent the butter from burning)
• 8 g All-purpose flour (To thicken the sauce)
• 5 g Sugar (A pinch to aid caramelization)
• 500 ml Beef broth (Prepared from cube or liquid)
• 200 g Comté cheese (Grated, 150 g for the sauce + 50 g for the gratin)
• 4 slice(s) Country bread (Thick slices, to grill on top)
• 1 sprig Fresh thyme (Added to the sauce)
• Salt (To adjust)
• Black pepper (To adjust)

Instructions

1. Cooking the pasta

   Bring a large pot of water to a boil, add the beef broth cube, lightly salt, then plunge the raw pasta. Cook about 10 minutes until al dente.

   Time: PT10M

   Temperature: high heat

2. Preparing the onions

   Peel the yellow onions and coarsely slice them. To reduce tears, place the knife blade under a stream of water while cutting.

   Time: PT10M

3. Grating the cheese

   Grate the block of Comté (or Gruyère) into two parts: 150 g for the sauce, 50 g for the final gratin.

   Time: PT5M

4. Caramelizing the onions

   Melt the butter with a drizzle of olive oil in the pan over medium heat. Add the sliced onions, salt, pepper and cook gently, stirring continuously until they turn a beautiful golden color (15‑20 minutes). Add a pinch of sugar at the end of cooking to promote caramelization.

   Time: PT20M

   Temperature: medium heat

5. Thickening the sauce

   Sprinkle the flour over the caramelized onions, stir quickly for 1 minute to cook the flour, then pour in the hot beef broth. Bring to a gentle boil, add the thyme, then incorporate the cooked pasta. Let simmer 5 minutes so the sauce coats the pasta.

   Time: PT6M

   Temperature: medium heat

6. Preparing the bread

   Lightly brush each slice of country bread with a drizzle of olive oil, then rub each side with the crushed garlic clove for flavor.

   Time: PT5M

7. Assembling the gratin

   Pour the pasta‑onion mixture into the gratin dish, smooth the surface, sprinkle the first third of the grated cheese, place the bread slices on top, then add the remaining cheese.

   Time: PT5M

8. Gratinating

   Place the dish under the preheated oven grill and let it brown for 3‑5 minutes, until the cheese is melted and golden and the bread is crispy.

   Time: PT5M

   Temperature: 200°C (grill)

9. Serving

   Remove the dish from the oven, let rest 2 minutes, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g