Raclette with Farfalle, Cornichons, and Sautéed Onions
Raclette with Farfalle, Cornichons, and Sautéed Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook the pasta in a large pot of salted boiling water until al dente.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook the pasta in a large pot of salted boiling water until al dente.
Drain through a colander and set aside.
Heat olive oil in a pan over medium heat.
Sauté onions until they are soft and lightly browned, about 8 minutes.
Heap pasta into 4 bowls and top with onions.
Fire up the broiler and brush a piece of aluminum foil lightly with oil.Put cheese, rind side down, on foil and place directly under heating element.
As soon as the cheese has bubbled and melted, which should take about 2 minutes, tip it over a bowl of pasta and scrape a quarter of the cheese off; repeat for the other three bowls of pasta.
Sprinkle with cornichons and serve; eat immediately, as the cheese cools off quickly.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.