Creamy Caramelized Onion Paste (French Onion Soup Style)

50 min
This dish is an ingenious and comforting adaptation of the classic French Onion Soup. The base is an abundant amount of finely julienned white onion and caramelized very slowly in butter and olive oil until it reaches a deep golden color and an irresistible sweet flavor. This base is enriched with beef (or vegetable) broth, aromatic herbs such as thyme and bay leaf, and a touch of heavy cream to create a creamy sauce full of flavor. Short pasta, such as macaroni or coditos, is mixed with this sauce and finished with grated Parmesan cheese. It is served hot, topped with freshly ground black pepper, fresh thyme and a crispy toasted panko topping that emulates the gratinated croutons of the original soup.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large pot for pasta.
  • + Large, deep skillet for the sauce.
  • + Small pan for the panko.
  • + Cutting board and sharp knife.
  • + Wooden spatula or spoon.
  • + Tongs for pasta or skimmer.

INSTRUCCIONES

Step 1:

Caramelize Onions (Patience is Key). In the large skillet, melt the butter together with the olive oil over medium-low heat. Add the julienne onion, minced garlic and a good pinch of salt. Cook very slowly, stirring occasionally, for about 25-30 minutes. The onion should be very soft, dark golden in color and sweet in taste. Keep it from burning; if necessary, lower the heat even lower.

Step 2:

Toast the Panko. While the onions are caramelized, heat a drizzle of olive oil in the small skillet over medium heat. Add the panko and toast it, stirring constantly, until it acquires a uniform golden color and is crisp. Remove from heat and set aside.

Step 3:

Cook the Pasta. Bring plenty of salted water to a boil in the large pot. Cook the pasta according to the instructions on the package until it is “al dente”.

Step 4:

Make the Sauce. Once the onions are well caramelized, pour the beef (or vegetable) broth into the pan. Add the fresh thyme sprigs and bay leaf. Bring to a boil and cook for 5 minutes so that the flavors are integrated.

Step 5:

The Creamy Touch. Lower the heat, remove the thyme twigs and bay leaf (if desired). Add the heavy cream and stir well.

Step 6:

Combine Pasta and Sauce. Drain the cooked pasta and add it directly to the pan with the onion sauce. Stir in the grated Parmesan cheese. Mix everything gently until the pasta is well coated and the sauce looks creamy. Cook for 1-2 more minutes to integrate everything.

Step 7:

Serve. Serve the pasta hot immediately. Top each plate with freshly ground black pepper, a few fresh thyme leaves and a generous spoonful of toasted panko for a crunchy touch.

TIPS

  • + Slow Caramelization = Deep Taste: The absolute secret of this dish is to caramelize the onions very slowly. Don't try to rush the process by turning up the heat, as they will burn rather than sweeten. Patience is rewarded with incredible flavor.
  • + A Touch of White Wine: If you want to get even closer to the flavor of onion soup, you can deglaze the caramelized onions with a splash of dry white wine before adding the broth. Allow the alcohol to completely evaporate.
  • + Panko vs. Breadcrumbs: Panko (Japanese breadcrumbs) gives a crisp and airy texture to the topping. If you don't have one, use coarse-grained bread crumbs.
  • + Gruyère Cheese for Gratination: If you want to take it to the next level, you can transfer the pasta to an ovenproof dish, top it with grated Gruyère cheese and panko, and grill it for a few minutes until golden and bubbly, just like the original soup!
  • + Fresh Herbs: Fresh thyme gives it a delicious scent that perfectly complements the sweetness of the onion. Don't skip it if you can get it.