Pates aux Oignons Confits
(Pasta with Onion Confit)

3 bay leaves
12 sprigs fresh thyme or generous 1-1/2 tsp. dried leaves
1 tbsp. sea salt*
dried fettucini
1/2 cup onion confit*
2 tbsp. crème fraîche (see recipe #10)
or whipping cream
salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the bay leaves, thyme, and salt. Cover and boil for 5 minutes. Add the pasta and cook until it is al dente, or tender to the bite 8-10 minutes. White the pasta is cooking, heat the onion confit with 1 tbsp. of the pasta cooking liquid in a small pan over medium heat. Stir in the creme fraiche and season with salt and pepper to taste. Drain the pasta, reserving the bay leaves and thyme sprigs. Transfer the pasta to a warmed serving bowl, add the onion mixture and 1/2 cup of the cooking liquid, and toss thoroughly. Adjust the seasoning and serve immediately.

(from: ‘French Farm-house Cookbook’*)

*Available in-store.