Baked French Onion Pasta with Herby Breadcrumbs
By Stephanie Engoy, @thisisavocado_
Baked French Onion Pasta with Herby Breadcrumbs
By Stephanie Engoy, @thisisavocado_
Yield/Serves:
6
For the caramelized onion base —
3 tbsp unsalted butter
2 tbsp olive oil
4 large yellow onions, thinly sliced
1 tsp sugar
1 tsp salt
4 garlic cloves, minced
1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
½ cup dry white wine
1 tbsp all-purpose flour
1 tbsp balsamic vinegar
2 cups low-sodium beef broth or vegetable broth
For the pasta —
1 lb pasta (rigatoni, penne, or fusilli work well)
1 cup heavy cream
1½ cups shredded Gruyère cheese
½ cup shredded mozzarella
Salt and pepper, to taste
For the herby breadcrumbs —
1 tbsp olive oil
1 tbsp butter
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp dried parsley (or 1 tbsp fresh)
1 tsp chopped thyme or rosemary
Pinch of salt
In a large skillet or Dutch oven, heat butter and olive oil over medium-low. Add onions, sugar, and salt. Cook, stirring frequently, for 55-60 minutes, until deep golden brown. Stir in garlic and thyme, cook 1 minute more.
Add wine to deglaze, scraping up browned bits. Cook for 2-3 minutes. Stir in flour and cook for 1 minute. Add balsamic vinegar and broth. Simmer for 5 minutes until slightly thickened.
Cook pasta in salted water until just under al dente. Reserve about a cup of pasta water, drain and set aside.
Reduce heat and stir in cream, Gruyère, and mozzarella into the onion mixture. Add drained pasta and toss to coat. Taste and season with salt and pepper and loosen the sauce with pasta water as needed.
Preheat the oven to 350°F. Transfer pasta mixture to a greased 9x13-inch baking dish.
In a skillet, heat olive oil and butter. Add panko, garlic powder, herbs, and salt. Toast over medium heat, stirring often, until golden and crisp (about 3-5 minutes).
Sprinkle breadcrumbs evenly over the pasta. Bake uncovered for 15 - 20 minutes, until bubbling and golden on top.
Let cool for a few minutes before serving and enjoy!