French Onion Pappardelle
French Onion Pappardelle
COOKING LABEL
Medium
Prep Time
20 min.
Cook Time
40 min.
Serves
4 servings
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Full Product Description
Pasolivo's Caramelized Onion Olive Oil is the secret ingredient that brings this pasta's rich French onion flavors to life.
Ingredients
- 2 large yellow onions, sliced into ¼€ strips
- 2 Tbsp. Pasolivo Caramelized Onion Olive Oil, plus more for garnish
- ¼ tsp. Pasolivo Truffle Salt
- ½ C water
- 8 oz. pappardelle
- 1/2 C dry white wine
- 1 sprig of thyme
- 1Tbsp. brandy (optional)
- 1 egg yolk
- ¼ C heavy cream
- 4 oz. grated gruyere
- Cracked black pepper
- 1 Tbsp. Pasolivo Central Coast Broth
- 1 Tbsp. minced parsley
Preparation
- Place a large, nonstick skillet over medium heat. Add the Pasolivo Caramelized Onion Olive Oil. Once shimmering, add the onions and Pasolivo Truffle Salt. Toss to combine, then add ½ cup of water and bring to a simmer. Cover and cook undisturbed until the onions sweat down to half their original volume, about 10 minutes.
- Remove the lid and continue to cook for another 20 minutes, until they're soft and golden brown. Try to keep the onions in an even layer, stirring every minute or so. Add a few drops of water to any bare spots that begin to burn, scraping the bottom of the pan to collect all the browned bits.
- Halfway through caramelizing, bring a pot of salted water to a boil for the pasta. (1 Tbsp. Kosher Flake Sea Salt for every 4 qt. water) Once the onions reach a golden brown, boil the pappardelle 2 minutes shy of package directions.
- While the pasta cooks, finish the French onion sauce. Add white wine, thyme, and brandy (if using) to the caramelized onions. Simmer until the wine reduces by half, about 3 minutes, then remove the pan from heat.
- In a medium bowl, whisk the egg and cream until smooth. Slowly stream in 1/3 cup of hot pasta water, whisking vigorously. Then incorporate the gruyere, a few cracks of black pepper, Pasolivo Central Coast Broth, and Pasolivo Truffle Salt. Give it a quick stir, then pour the gruyere mixture into the pan with the caramelized onions.
- When the pappardelle is just shy of al dente, strain, reserving another ½ cup of pasta water. Toss the pappardelle with the French onion sauce. Stir for 2-3 minutes, until the pasta is glossy and fully coated.
- If the sauce is too thick, thin it out with the reserved pasta water, a few tablespoons at a time. Taste and adjust seasoning with additional Pasolivo Truffle Salt if needed.
- Garnish with parsley and a drizzle of Pasolivo Caramelized Onion Olive Oil to serve. Enjoy!
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