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

Ingredient Substitutions

• Instead of Pasta (penne or fusilli): Spaghetti, Macaroni
• Instead of Yellow onions: Shallots
• Instead of Garlic cloves: Garlic powder
• Instead of Butter: Margarine
• Instead of Olive oil: Sunflower oil
• Instead of All-purpose flour: Cornstarch (diluted)
• Instead of Sugar: Honey (small amount)
• Instead of Beef broth: Vegetable broth (for vegetarian version)
• Instead of Comté cheese: Gruyère, Emmental
• Instead of Country bread: Baguette, Whole grain bread
• Instead of Fresh thyme: Dried thyme (½ tsp)

Equipment Needed

• Large pot
• Frying pan or sauté pan
• Cheese grater
• Chef's knife
• Cutting board
• Wooden spoon
• Gratin dish (ramekin)
• Oven with grill function
• Measuring bowl (optional)

Critical Steps — Do Not Skip

• Caramelize the onions until a deep golden color.
• Incorporate the flour without forming lumps.
• Gratin under the grill without letting it burn.

Chef Tips from the Video

• Use fresh thyme for a more pronounced aroma.
• Replace Comté with Gruyère for a milder taste.
• Sprinkle a pinch of smoked paprika before grilling for a touch of color.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 2‑3 days.

Freezer: Can be frozen up to 1 month, but the bread will lose its crispness.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Caramelize the onions the day before and keep them refrigerated.
• Cook the pasta ahead of time, rinse under cold water and keep in an oiled bowl.
• Assemble the gratin, cover and refrigerate; gratin just before serving.