French Onion Beef Spaghetti

Instructions

1. 1

   Dice the onion and measure the remaining ingredients. Set aside 80 g Gruyere for the sauce and 40 g for the topping.

2. 2

   Heat a deep, 30 cm-wide, 5-liter sauté pan over medium heat for 1 minute. Add the butter and onion, then cook for 10 minutes, stirring regularly, until soft with lightly golden edges. Meanwhile, mince the garlic and grate both portions of cheese.

3. 3

   Increase the heat to medium-high and add the beef. Break it into small pieces and cook for 7–8 minutes, until browned and the largest pieces reach 71°C/160°F on an instant-read thermometer. Wash your hands and clean any surfaces or utensils that contacted raw beef.

4. 4

   Stir in the garlic for 30 seconds. Add the broth, condensed soup without diluting it, onion soup mix, pepper and parsley. Scrape the bottom of the pan and bring to a gentle boil, about 4 minutes.

5. 5

   Break the spaghetti in half and spread it through the liquid, pressing it beneath the surface as it softens. Cover, reduce the heat to medium-low and simmer gently for 12–14 minutes. Stir thoroughly every 2–3 minutes, separating the strands and scraping the bottom. Leave the lid off for the final 2 minutes; the pasta should be tender with a little loose sauce remaining.

6. 6

   Reduce the heat to low. Stir in the cream and 80 g Gruyere, then heat gently for about 2 minutes, until the cheese melts and the sauce reaches 74°C/165°F. Avoid a rolling boil.

7. 7

   Scatter the remaining 40 g Gruyere over the pasta. Turn off the heat, cover and let stand for 2 minutes to melt the topping and thicken the sauce slightly. Divide among four bowls.