French Onion Pasta with Crispy Leeks

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Steps

1. 1
   Julienne the white and light green parts of the leek very thin (discard the dark green tops or save for stock). Toss the leek strips in about 1 tsp cornstarch, using two bowls to shake and coat evenly. The cornstarch should be invisible — if you can still see it, keep shaking.

   Tip: Use only the white part of the leek for the crispiest results; the light green is acceptable but dark green is too bitter.

   ~10 min
2. 2
   Heat frying oil to 270–290°F (132–143°C). Fry the coated leek strips in batches until light golden brown, stirring gently with a wooden spoon. Remove as soon as they turn light golden — they continue cooking after removal.

   Tip: Do not over-fry — leeks continue cooking after coming out of the oil. Light golden is the target color.

   ~5 min
3. 3
   Transfer the fried leeks to paper towels. Salt immediately while still hot and porous — this is when they absorb the seasoning best. Roll them back and forth in the towel to remove excess oil. Let rest 1–2 minutes until crispy. Set aside.

   Tip: Salt fried food immediately after removing from oil — like fried chicken, the porous surface grabs salt best when hot.

   ~3 min
4. 4
   In a large pot or Dutch oven, melt 2 oz of butter over medium heat. Add the onion pieces (cut pole to pole, medium thickness) and salt lightly. Cook, stirring occasionally, until deeply caramelized and dark in color — reduced to nearly nothing.

   Tip: For faster caramelization, use a wide sauté pan instead of a pot — the open sides allow moisture to escape faster.

   ~35 min
5. 5
   Once onions are deeply caramelized, add 1 tbsp olive oil if needed to loosen the pan. Add the sliced shallots and cook until softened, about 5 minutes. Add 2 tsp fresh thyme and 1 tbsp chopped garlic. Season with salt.

   Tip: Add shallots after the onions because they cook much faster — adding them together would burn the shallots.

   ~6 min
6. 6
   Sprinkle 2 oz of flour over the caramelized onion mixture and stir to form a roux (like a thick muddy paste). Cook 1–2 minutes to remove the raw flour taste.

   ~2 min
7. 7
   Add 2 cups of dry white wine to the pot, stirring to deglaze. Bring to a boil and let the wine reduce slightly. Then add 2 tbsp aged balsamic vinegar, 2 tbsp sherry, and 2 tbsp port wine. Stir to combine.

   Tip: If using regular (young) balsamic instead of aged, add 1 tbsp brown sugar to balance the acidity.

   ~5 min
8. 8
   Add 12 oz chicken stock and 12 oz beef stock. Stir everything together and bring to a simmer. Cook for about 20 minutes until the sauce has a rich, soup-like consistency and the onions are very soft.

   Tip: If you don't have beef stock, use all chicken stock — or skip wine entirely and use extra stock.

   ~20 min
9. 9
   Add a generous amount of grated Gruyère cheese to the sauce and stir until melted. Pour in heavy whipping cream to adjust consistency and richness. Taste and adjust salt. If the sauce seems too thick, add a little more stock.

   Tip: Always use heavy whipping cream — light cream will break and curdle in the sauce.

   ~5 min
10. 10
    Cook the pasta in well-salted boiling water until al dente (or 80% cooked if preparing ahead). Drain and add directly to the sauce. Toss to coat evenly.

    Tip: Pre-cooking pasta to 80% and finishing in the sauce just before serving is a smart restaurant technique — nothing wrong with it.

    ~10 min
11. 11
    Serve the pasta in bowls or plates. Finish with freshly grated Parmigiano Reggiano, a crack of black pepper, and a generous handful of crispy fried leeks on top. Optionally garnish with chopped fresh flat-leaf parsley.

    ~2 min

Nutrition (per serving)

Chef Jean-Pierre

Cheesy, Saucy, Crunchy—French Onion Pasta | Chef Jean-Pierre

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