Ingredients
For the Cheesy Croutons:
2 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
1 large clove crushed garlic
4 to 5 cups torn stale peasant bread
½ cup grated Parm
1 cup grated Gruyere cheese
2 tablespoons thyme, finely chopped
For the French Onion Pasta:
2 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
3 large or 4 medium sweet onions, thinly sliced
1 large bay leaf
2 cloves garlic, crushed
Salt, fine black and white pepper
⅛ teaspoon grated nutmeg
¾ to 1 cup water
¼ cup dry sherry or brandy
½ cup white wine
1 quart beef stock
1 pound short pasta, such as orecchiette, trofie or macaroni with lines
Directions
Serves: 4 to 6
For the cheesy croutons, preheat oven to 350˚F.
Melt butter in EVOO with garlic, swirl, toss with bread and arrange on baking sheet, toast to golden, add half of the cheeses and thyme, turn oven off and place tray back in oven to melt cheese and thyme onto the bread. Reserve the other half of the cheeses to stir into the pasta.
For the French onion pasta, in a pot over medium to medium-high heat, melt butter and oil together, add onions and season with bay, garlic, salt, black pepper, white pepper, and nutmeg, stir a few minutes to soften, then add water and let it absorb as you soften onions and cook to light caramel in color, 40 to 45 minutes. Add sherry or brandy and let it fully absorb, then add wine and let the alcohol cook out for a couple minutes. Add stock and pasta and bring to a boil, cook 10 to 12 minutes, stirring frequently to make sure none of the starch or sugars are sticking and browning at the bottom. When liquids are absorbed, remove from heat. Take out bay leaf and mix in the other half of the grated cheese leftover from the croutons. Top with cheesy croutons and thyme.