Ingredients
| 3 tablespoons olive oil | |
| 2 large red onions, quartered | |
| 8 baby (pearl) onions, halved | |
| 200ml dry white wine | |
| 1 tablespoon Dijon mustard | |
| 2 tablespoons Worcestershire sauce | |
| 30g butter | |
| 2 tablespoons plain (all-purpose) flour | |
| 3 thyme sprigs | |
| 2 garlic cloves | |
| 400ml beef stock | |
| 1 tablespoon sherry vinegar | |
| 500g rigatoni | |
| 1½ teaspoons sea salt flakes | |
| freshly ground black pepper | |
| 100ml thickened (heavy) cream | |
| 90g (⅔ cup) grated smoked gruyère (or use smoked cheddar or a sharp aged gouda) | |
| 50g (½ cup) grated parmesan | |
| CHEESY THYME CRUMB | |
| ¼ sourdough loaf, crusts removed, torn into small pieces | |
| 6 thyme sprigs, leaves picked | |
| 1 tablespoon extra-virgin olive oil | |
| 35g (¼ cup) grated smoked gruyère (or smoked cheddar or a sharp aged gouda) |
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Instructions
| 1. | Preheat the oven to 180°C fan-forced. |
| 2. | For the cheesy thyme crumb, combine the torn sourdough, thyme, olive oil and a little salt and pepper. |
| 3. | Spread on a baking tray lined with baking paper and bake for 15 minutes, without turning, until golden. |
| 4. | Scatter with the grated smoked gruyère and return to the oven for 3-5 minutes. |
| 5. | Allow to cool and crisp fully before crumbling into shards. |
| 6. | (You can make this a few hours ahead of time or cook this at the same time as the onions, on a lower shelf.) |
| 7. | Heat the olive oil in a large casserole over medium-high heat. |
| 8. | Add the onions, cut-sides down first, turning to colour all sides, about 5 minutes. |
| 9. | Remove and set aside. |
| 10. | Deglaze the pan with the white wine, scraping up any bits stuck to the base. |
| 11. | Whisk in the mustard, Worcestershire sauce, butter and flour until smooth and slightly thickened, about 3 minutes. |
| 12. | Return the onion to the pan along with the thyme and garlic. |
| 13. | Pour in the beef stock and sherry vinegar and stir well to combine. |
| 14. | Transfer to the oven and bake, uncovered, for 30 minutes. |
| 15. | Switch to the grill setting and grill for 10 minutes until the onion becomes jammy and browned on top. |
| 16. | Meanwhile, cook the rigatoni according to the packet instructions. |
| 17. | Reserve a small cup of the pasta water, then drain. |
| 18. | Remove the pan from the oven and season to taste with salt and pepper. |
| 19. | Add the pasta and stir it through, using just enough of the reserved pasta water to loosen the sauce. |
| 20. | Add the cream either now or at the table, stirring it through for desired richness. |
| 21. | Scatter with the gruyère and parmesan. |
| 22. | Top the pasta with the cheesy thyme crumb just before serving. |
| 23. | Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. |
This is an edited extract. Images and text from Tender by Lucy Tweed. Photography by Rob Palmer, Murdoch Books RRP NZ$45.