French Onion Pasta Bake

• portions: 4
• temps actif: 1hr 20m
• temps total: 1hr 20 minutes

Ingrédients

• 3 large onions

• 4 cloves garlic

• 40g butter

• 3 tbsp olive oil

• 50ml white wine

• 7 sprigs thyme

• 1 tbsp pepper

• Salt to taste

• 500ml beef stock

• 1 tbsp Worcestershire sauce

• 400g pasta

• 150g gruyere

• 150g parmesan

• 50ml double cream

• 1 tsp browning

• Mozzarella cheese

• Parsley to garnish

Instructions

1. Start by doing your prep. We want to cut 3 large onions really fine.

2. Finely dice 4 cloves of garlic then we’re good to go.

3. Melt 50g of butter in a pan. We’re going to cook these onions low and slow for about half an hour. Add a big glug of olive oil and some salt

4. Stir them every so often. We want a beautiful brown caramelisation on all the onions so they give us that natural sweetness.

5. When onions are jammy, add your garlic, a handful of thyme, and a tablespoon of black pepper before deglazing the pan with white wine.

6. Add a splash of Worcestershire sauce then about 440g of whatever pasta you’re using.

7. Cover that with beef stock and cover it while the pasta cooks.

8. When pasta is almost cooked. add the cheese. I’m using a combination of parmesan and gruyere. Then add a drizzle of double cream.

9. Add a bit of browning for that rich colour and then you’re ready to bake.

10. Cover your pasta with mozzarella and cook until is melted and slightly brown

11. Add parsley.