Ingredients
11 total- 350 g of fusilli, or any short pasta
- 100 ml of dry white wine (optional)
- 0.5 tsp of caster sugar
- 100 g of gruyere, grated (or vegetarian hard cheese alternative)
- 150 ml of milk (any of your choice)
- 60 g of fresh breadcrumbs
- 2 kallo organic french onion stock cubes, made into 1 litre of hot stock
- 2 garlic cloves, crushed
- 2 thyme sprigs, plus extra leaves to serve
- 30 g of butter
- 3 onions, thinly sliced
Method
7 stepsStep 1
Melt 25g butter in a large pan over a medium heat. Add the onions and fry for 15 mins until cooked through and soft, stirring occasionally.
Step 2
Add the garlic, thyme and sugar then increase the heat to high and stir until evenly caramelised.
Step 3
Pour over the wine, if using, and allow to bubble until almost reduced.
Step 4
Tip in the pasta and pour over the hot stock, bring to the boil then reduce to a simmer and cook for 10 mins, stirring occasionally, until the pasta is almost al dente and the stock has almost absorbed into the pasta.
Step 5
While the pasta is cooking, melt the remaining butter in a frying pan over a medium heat and fry the breadcrumbs until golden and crisp. Tip onto a plate lined with kitchen paper until ready to serve.
Step 6
Pour the milk into the pasta pan and stir through 50g of the grated cheese. Bring to a simmer and cook for 1 min until the sauce is silky.
Step 7
Divide the pasta and sauce between 4 bowls, sprinkle with the remaining cheese and toasted breadcrumbs to serve.