Wednesday: Pasta with onion-cheese sauce

This was a relatively quick one.

Cook a thinly sliced onion over medium-high heat in some olive oil until it caramelizes. Sprinkle over some flour and cook, stirring constantly, a minute or so. Add milk, reduce the heat, and cook (stirring!) until the milk is about to simmer. Stir in some creme fraiche for good measure. Stir in grated cheese (I used gruyere and winzer) in batches. Add a good grind of black pepper and a sprinkle of hot paprika, adjust seasoning, and serve over hot pasta (I used whole wheat pipe rigata) sprinkled with julienned bundnerfleisch.

With this, which was really good, we had the required big green salad.