Creamy Onion and Cheese Pasta

Ingredients

• 3 Yellow onions (large, thinly sliced)
• 2 gousses Garlic (chopped)
• Butter (a knob)
• 300 g Pasta (uncooked)
• 1 c. à soupe Veal stock concentrate (to mix with the hot water to make the stock)
• 1 L Hot water (for the stock; start with 800 ml and add more if necessary, up to 1 L)
• 20 cl Heavy cream
• 6 tranches Smoked bacon (to cook until crispy)
• Olive oil (a generous drizzle, plus a little for sautéing the onions)
• Salt (salt and pepper, quantity unspecified)
• Pepper (salt and pepper, quantity unspecified)
• Oregano (quantity unspecified)
• Grated cheddar (a large handful, quantity unspecified; the cheddar is incorporated with the cream)
• 130 g Grated Comté (half is incorporated into the pasta, and the rest is used for the gratin)
• 130 g Cheddar
• Spring onion (thinly sliced, quantity unspecified)
• Chives (finely snipped, quantity unspecified)

Steps

1. 1

   Thinly slice the three large onions.

2. 2

   Heat a generous drizzle of olive oil in a frying pan or large sauté pan, then add the sliced onions and sauté them.

3. 3

   Cover and cook the onions for 15 to 20 minutes. Add a little water regularly during cooking until they are soft and caramelized.

4. 4

   Add the chopped garlic and knob of butter to the onions.

5. 5

   Mix the veal stock concentrate with the hot water to make the stock. Start with about 800 ml and keep the rest to add as needed.

6. 6

   Add the uncooked pasta to the pan with the onions.

7. 7

   Pour in enough stock to cover the pasta, starting with about 800 ml. Add more gradually if necessary, without exceeding the indicated 1 L.

8. 8

   Cover and cook the pasta for about 15 minutes, stirring regularly, until cooked. The cooking time depends on the type of pasta; add more stock as needed.

9. 9

   While the pasta is cooking, cook the slices of smoked bacon in a frying pan or air fryer until very crispy.

10. 10

    When the pasta is cooked, add the heavy cream, cheddar, and half of the grated Comté.

11. 11

    Mix well until the cheese has melted and the cream is fully incorporated.

12. 12

    Sprinkle the remaining Comté over the pasta. Place it under the oven broiler for 5 to 7 minutes, until a golden gratin crust forms.

13. 13

    Finish by adding the crispy smoked bacon, sliced spring onion, and snipped chives. Serve immediately.

Notes

The amount of stock and the pasta cooking time vary depending on the type of pasta. The description also lists oregano, salt, and pepper, as well as a large handful of grated cheddar; it does not specify when or how to use the oregano and does not clearly distinguish this handful from the 130 g of cheddar.

Nutrition per serving

• main course
• pasta
• cheese
• pork
• gratin
• covered cooking
• comfort food