Recipes Gradient

Creamy French Onion Pasta Bake

BY Kathrine Maldonado

Ingredients 3 tablespoons butter
2-3 sweet onions
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 cup red wine
8 ounces button mushrooms, sliced
2 cloves garlic, minced
3 cups low sodium chicken broth + 3/4 cups water
1 pound short cut pasta
2 bay leaves
2-3 thyme sprigs
1 tablespoon oregano
1 tablespoon basil
1 1/4 cups heavy cream
1 tablespoon cayenne pepper
6 ounces Gruyere cheese, shredded
1/3 cup Gorgonzola cheese, crumbled
Heat a large high-sided Dutch oven over medium-high heat and add butter. Add onions and brown sugar and cook 10 minutes, stirring frequently. Gradually add Worcestershire sauce and wine, letting them cook into the onions. Allow the onions to caramelize until the wine has evaporated. Preheat broiler to high. Add mushrooms and garlic to caramelized onions and cook another 3-4 minutes or until mushrooms are soft. Pour in chicken broth and water and bring to a boil. Add pasta, bay leaves, oregano, basil and thyme. Cook, stirring often, until most of the liquid has been soaked up by the pasta. Stir in the cream and cayenne pepper. Stir in half the Gruyere cheese and the Gorgonzola cheese. Cook 2 minutes and then remove from the heat. Top with the remaining cheese and place under the broiler for 1-2 minutes until cheese is melted. Serve warm, topped with fresh thyme. Serves 6.