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1
Bring a stockpot full of salted water to a boil, add the orecchiette and cook until just al dente, about 10 minutes.
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2
Strain the pasta, toss with the olive oil and set aside.
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3
In large saucepan set over medium heat, add the tablespoon of canola oil, 2 tablespoons of the butter and the onion.
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4
Cook until the onion is golden brown, about 10 minutes.
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5
Season with salt and freshly ground black pepper.
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6
Place the onions in a blender and puree until smooth.
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7
Set aside.
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8
In a medium bowl, toss the shallot slices with the rice flour.
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9
Shake the excess rice flour out of the bowl.
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10
In a medium saucepan, add enough canola oil to come 2 inches up the side.
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11
Heat the oil to 320.
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12
Add the shallot slices to the oil and fry until they're a light golden brown, about 1 to 2 minutes.
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13
Strain the shallots on a paper-towel-lined sheet pan and season with salt and pepper.
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14
Make the cheese sauce: In a large saucepan or Dutch oven set over medium heat, melt the remaining 2 sticks of butter.
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15
Add the all-purpose flour.
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16
Cook, whisking constantly, until smooth and light brown in color, about 10 minutes.
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17
Gradually whisk in the milk and continue whisking until the sauce is thick, about 20 minutes.
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18
Add the Fontina, Parmesan, cheddar and reserved onion puree.
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19
Whisk until incorporated.
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20
Season with salt and pepper.
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21
Fold in the pasta, chives and parsley.
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22
Garnish with the fried shallots and serve immediately.
