French Onion Agnolotti

These delicate agnolotti are filled with a savory mixture inspired by French onion soup and are typically served with a flavorful broth or a light sauce.

Ingredients

For the Agnolotti Dough:

• 2 cups all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• A little water or extra flour as needed

For the Filling:

• 2 tablespoons unsalted butter
• 3 large onions, thinly sliced
• 1 teaspoon sugar (optional, for caramelizing)
• 2 cloves garlic, minced
• 1/2 cup beef or vegetable stock (homemade or low-sodium)
• 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
• 1/2 cup Gruyère cheese or Swiss cheese, grated
• Salt and freshly ground black pepper, to taste

For the Sauce:

• 3 tablespoons unsalted butter
• 1/2 cup beef or vegetable stock
• Fresh thyme for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Cooking Instructions

Step 1: Make the Dough

1. Prepare the Dough:
   • On a clean surface or in a mixing bowl, mound the all-purpose flour and make a well in the center.
   • Add the eggs and salt into the well. Gradually incorporate the flour into the eggs using a fork until a dough forms.
   • Knead the dough for about 5-8 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 2: Prepare the Filling

2. Caramelize the Onions:

   • In a large skillet, melt the butter over medium heat. Add the sliced onions and sprinkle with a pinch of salt.
   • Cook the onions slowly, stirring occasionally, for about 25-30 minutes until they are caramelized and golden in color. You can add a teaspoon of sugar to aid in caramelization, if desired.
   • Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
   • Add the beef or vegetable stock and thyme, and cook until most of the liquid has evaporated. Season with salt and pepper to taste. Allow to cool slightly.

3. Combine and Mix Filling:

   • Once cooled, stir in the grated Gruyère cheese until well combined.

Step 3: Assemble the Agnolotti

4. Roll Out the Dough: