French Onion Pasta Bake
French Onion Pasta Bake
Ingredients
- 500 g pasta, of choice
- 3 brown onions, large, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 500 ml beef stock
- 300 ml pure cream
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon
- 1 cup mozzarella, grated
- 1 cup Gruyere, grated
- as needed salt
- as needed pepper
Instructions
- 1
Cook the pasta according to package instructions, but reduce the cooking time by 2 minutes to ensure it's al dente.
⏱️ 10 min
- 2
While the pasta cooks, heat the butter and olive oil in a large pan over medium-low heat. Add the thinly sliced brown onions and cook for 25-30 minutes, stirring occasionally, until they are deeply golden and caramelized.
⏱️ 30 min
- 3
Add the minced garlic to the pan with the caramelized onions and cook for 30 seconds. Then, stir in the all purpose flour and cook for another 30 seconds, stirring constantly.
⏱️ 1 min
- 4
Pour in the Worcestershire sauce, add the dried thyme and chicken bouillon, then gradually stir in the beef stock. Bring the mixture to a simmer and cook for 5 minutes. Stir in the pure cream and season with salt and pepper to taste.
⏱️ 7 min
- 5
Add the cooked pasta to the sauce and stir to combine. Mix in 1/2 of the grated mozzarella and Gruyere cheeses.
⏱️ 2 min
- 6
Transfer the pasta mixture to a baking dish and top with the remaining grated mozzarella and Gruyere cheeses.
⏱️ 1 min
- 7
Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, or until the cheese is bubbling and golden brown.
⏱️ 20 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
French Onion Pasta Bake
- 500 g pasta, of choice
- 3 brown onions, large, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon all purpose flour
- 1 tablespoon Worcestershire sauce
- 500 ml beef stock
- 300 ml pure cream
- 1 teaspoon dried thyme
- 1 tablespoon chicken bouillon
- 1 cup mozzarella, grated
- 1 cup Gruyere, grated
- as needed salt
- as needed pepper
Instructions
- 1
Cook the pasta according to package instructions, but reduce the cooking time by 2 minutes to ensure it's al dente.
⏱️ 10 min - 2
While the pasta cooks, heat the butter and olive oil in a large pan over medium-low heat. Add the thinly sliced brown onions and cook for 25-30 minutes, stirring occasionally, until they are deeply golden and caramelized.
⏱️ 30 min - 3
Add the minced garlic to the pan with the caramelized onions and cook for 30 seconds. Then, stir in the all purpose flour and cook for another 30 seconds, stirring constantly.
⏱️ 1 min - 4
Pour in the Worcestershire sauce, add the dried thyme and chicken bouillon, then gradually stir in the beef stock. Bring the mixture to a simmer and cook for 5 minutes. Stir in the pure cream and season with salt and pepper to taste.
⏱️ 7 min - 5
Add the cooked pasta to the sauce and stir to combine. Mix in 1/2 of the grated mozzarella and Gruyere cheeses.
⏱️ 2 min - 6
Transfer the pasta mixture to a baking dish and top with the remaining grated mozzarella and Gruyere cheeses.
⏱️ 1 min - 7
Bake in a preheated oven at 200°C (390°F) for 15-20 minutes, or until the cheese is bubbling and golden brown.
⏱️ 20 min•🌡️ 200