Recipe and photography by Ella Fanfarillo
Ingredients
100g unsalted butter
2 large brown onions (finely sliced)
Olive oil
1tsp white miso paste
Black pepper
100g gruyere (grated)
500ml beef stock
250g Rigatoni
4-6 sprigs of fresh thyme
Method
In a heavy based pan gently heat a good glug of olive oil and fry all of the sliced onions, this should take a good 5-10 minutes until they start to caramelise.
Add the fresh sprigs of thyme followed by the butter until melted and all the onions are coated.
Add in beef stock and bring up to the bubble.
Add the rigatoni, stir well and cover until cooked which will take approximately 8-10 minutes. Keep checking and stir if necessary throughout the cooking.
Add the miso paste and stir well, followed by the grated gruyere. Once melted leave to bubble for a couple of minutes allowing the flavours to develop!
Serve and enjoy!
