Shallot Pasta

Back from a trade show and i am looking for something warm and homey. I came up with this for the cook book, taking a twist on French Onion soup.

Shallot Pasta

Ingredients

20 Shallots cut in half and thinly sliced
6 gloves of garlic minced
4 table spoons of butter
1 table spoon of olive oil
1 teaspoon of salt
1/2 teaspoon sugar
3 table spoons of unbleached flour
1 cup dried morrells
2 cups beef bouillon
1 cup red wine
1 cup Italian Parsley, chopped and stems removed
1 1/2 cups of Assiago cheese
1 pound of dried pasta of choice, I like spaghetti
Salt and pepper to taste

Directions

In a large deep skillet placed over medium low heat melt butter,then stir in olive oil. Next add the shallots, garlic, salt and sugar to skillet stir and cook until shallots turn golden brown, about 25 minutes.
While shallots are cooking heat up one cup of bouillon, once hot remove from heat and add dried morrells.
When you are ten minutes out from the shallots being done start pasta water. Add the remain bouillon to the pasta water.
Once shallots are golden brown add red wine, stir. Once wine has warmed remove 1/4 cup add place in a small bowl and add the flour, whisk until smooth and return the wine mixture to the skillet. At this point the morrell's should be soft, add morrells and bouillon to skillet. Raise heat to medium and saute until the liquids have reduced by half. During this process taste and add salt and pepper to taste.
Cook pasta until al dente; drain reserving a cup of the pasta water.
Once the shallot sauce has reduced by half add the pasta and 1/2 cup of the pasta water to skillet, toss for about 2 minutes and remove from heat.
In a large bowl add 1 cup of cheese and the 1/2 cup of the pasta water and stir. Now add the shallots, pasta and parsley to bowl and toss. Sprinkle the remaining cheese on top and serve.

Enjoy Cooking