Raclette with Farfalle, Cornichons, and Sautéed Onions
['10 ounces farfalle', '2 tablespoons olive oil', '1 medium onion, sliced thin', '16 ounces raclette, ideally in a wheel shape (though slices or a wedge will work fine)', '1 cup sliced cornichons']
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
2. 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.
3. 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.
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