French Onion Pasta with Duck Fat

Ingredients

For the Caramelized Onions:

• 3 large yellow onions, thinly sliced

• 2 tbsp duck fat

• 1 tsp salt

• ½ tsp black pepper

• 1 tbsp balsamic vinegar (optional, for depth)

• ½ cup dry white wine (or beef broth for a deeper flavor)

• 1 tsp fresh thyme (or ½ tsp dried)

For the Pasta:

• 12 oz pasta (pappardelle, tagliatelle, or rigatoni work well)

• 2 tbsp duck fat

• 2 cloves garlic, minced

• ½ cup beef broth

• ½ cup heavy cream

• 1 cup shredded Gruyère (or Swiss cheese)

• ¼ cup Parmesan cheese

• Salt & black pepper to taste

For Topping (Optional but Recommended):

• ½ cup crispy fried onions or shallots or breadcrumbs

• More cheese to melt on top. 

• Chopped fresh green onions

Instructions

1️. Caramelize the Onions:

• In a large skillet over medium-low heat, melt 2 tbsp duck fat.

• Add sliced onions, salt, and pepper. Cook low and slow for 35-45 minutes, stirring occasionally, until deeply golden brown.

• Deglaze with white wine (or beef broth), scraping up the browned bits. Add balsamic vinegar and thyme. Cook until liquid evaporates. Set aside.

2️. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook pasta al dente according to package instructions. Reserve 1 cup pasta water before draining.

3️. Make the Sauce:

• In the same skillet, melt 2 tbsp duck fat over medium heat.

• Add minced garlic, cooking until fragrant (about 30 seconds).

• Pour in beef broth and let it reduce slightly. Then, add heavy cream, stirring to combine.

4️. Combine Everything:

• Add caramelized onions and half of the Gruyère into the sauce. Stir to combine.

• Toss in cooked pasta, adding reserved pasta water as needed to create a silky sauce.

• Stir in remaining Gruyère and Parmesan. Season with salt & pepper.

5️. Finish & Serve:

• Top with crispy onions, shallots or breadcrumbs for crunch.

• Garnish with fresh green onions.

• Serve warm and enjoy the deep, rich flavors!