Difficulty Level: Easy
Cook Time: 1 hour
Serving Size: 2-4 servings
INGREDIENTS:
1/2 lb. rigatoni
4 tbsp. butter
2 tbsp. extra virgin olive oil
1 yellow onion, sliced
4 garlic cloves, minced
Salt & pepper to taste
1 tsp. thyme leaves
1/4 cup white wine
1 cup beef stock
1 tsp. sherry vinegar or white wine vinegar
1/4 cup heavy cream
1/2 cup Gruyere, grated
1/2 cup Grana Padano or Parmigiano, grated
1/2 cup lemon-garlic panko breadcrumbs
1 tbsp. parsley, finely chopped
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
French Onion Soup Rigatoni:
Add the butter and olive oil to a large sauté pan over medium-low heat along with the sliced onions. Sauté over medium-low heat until the onions are caramelized. This may take about 30-40 minutes.
While the onions are caramelizing, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water.
Once the onions are dark golden brown in color, add the minced garlic, thyme, salt and pepper to taste.
Sauté for 1-2 minutes, then add the white wine to deglaze the pan.
Add the beef stock and sherry vinegar.
Strain the pasta and add to the sauté pan. Toss until the pasta is fully coated in the sauce then stir in the heavy cream.
Remove from heat and stir in the gruyere and Grana Padano cheese until fully melted. Add pasta water as needed, 1/4 cup at a time.
Plate and top with parsley, breadcrumbs and more Grana Padano.