Preparation
Cook the macaroni in salted water at the last minute (do not overcook – very important).
In a cast iron pot, melt the butter, add the onions without browning them, then add part of the cream, the hot drained pasta, and the grated Gruyère AOP.
Stir over heat, season with salt and pepper, and add the rest of the cream along with a splash of vinegar or white wine. (It is important that the macaroni is very hot, but absolutely must not be cooked further.)
They should be creamy and tender.
For 4 people
Preparation : 10 min
Cooking : 10 min
Ingredients and products
- 350 to 400 g of large elbow macaroni (not egg pasta)
- 250 g grated Gruyère AOP
- 250 g onions
- 2 to 3 dl of very thick, slightly sour cream
- salt and pepper
- a little butter
- a splash of white wine or vinegar
