French Onion Agnolotti

Instructions

1. 1

   **Prepare the Dough**:

2. 2

   On a clean surface or in a mixing bowl, mound the all-purpose flour and make a well in the center.

3. 3

   Add the eggs and salt into the well. Gradually incorporate the flour into the eggs using a fork until a dough forms.

4. 4

   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.

5. 5

   **Caramelize the Onions**:

6. 6

   In a large skillet, melt the butter over medium heat. Add the sliced onions and sprinkle with a pinch of salt.

7. 7

   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.

8. 8

   Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

9. 9

   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.

10. 10

    **Combine and Mix Filling**:

11. 11

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

12. 12

    **Roll Out the Dough**:

13. 13

    Divide the rested dough into quarters. Roll out one piece at a time on a floured surface to about 1/16 inch thick or use a pasta machine.

14. 14

    **Form the Agnolotti**:

15. 15

    Cut the rolled-out dough into squares (about 2.5 inches). Place a small spoonful of filling in the center of each square.

16. 16

    Moisten the edges with water, fold the pasta over to form a triangle, and press the edges to seal. You can crimp the edges with a fork for an extra seal if desired.

17. 17

    **Cook the Agnolotti**:

18. 18

    Bring a large pot of salted water to a boil. Gently drop the agnolotti into the boiling water and cook for about 4-5 minutes or until they float to the surface and are cooked through.

19. 19

    **Make the Sauce**:

20. 20

    In a separate saucepan, melt the butter over medium-low heat. Add the stock and bring to a gentle simmer.

21. 21

    **Serve**:

22. 22

    Drain the agnolotti and gently toss them in the broth or sauce. Serve hot, garnished with fresh thyme and grated Parmesan cheese if desired.