Caramelized Onion Pasta Gratin

Caramelized Onion Pasta Gratin

Take in the taste of this pasta gratin that mimics the savory and complex flavors of classic French Onion Soup. Caramelized onions and pasta are treated to a beefy swiss cheese sauce and lovely bread crumb topping.

servings
8

Ingredients












Cooking Instructions

1

Sauté onions in 2 tablespoons olive oil in batches a Dutch oven until tender, adding more oil if necessary. Reduce heat to medium-low. Cook sautéed onions for 20-25 minutes or until golden brown, stirring occasionally. Remove onions from pan when desired colored is reached; set aside.


2

Heat oven to 350°F.


3

Cook pasta according to package directions until al dente; drain. Set aside.


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and beef broth. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup of swiss until melted. Stir in reserved onions and pasta. Remove from the heat. Season with salt and pepper to taste.


5

Spoon pasta mixture into a greased 13 x 9-inch baking dish.  Place bread, thyme and remaining swiss in a food processor; cover and process until coarse crumbs. Drizzle with remaining 2 tablespoons olive oil; toss to combine. Sprinkle over pasta mixture. Bake for 15-20 minutes or until crumbs are golden brown.


Recipe Tip:
Any brand of Wisconsin swiss cheese can be used.
cheese iconCheesemonger Tip:
Edelweiss Emmentaler Swiss cheese was named, “The Best of the Best” in Cooks Illustrated! Big wheel swiss cheese was made by hundreds of Swiss families that immigrated to Wisconsin at the turn of the century. It was styled after traditional Emmentaler cheese from Switzerland. There is only one cheesemaker making this cheese today in Wisconsin.

Ingredients












Cooking Instructions

1

Sauté onions in 2 tablespoons olive oil in batches a Dutch oven until tender, adding more oil if necessary. Reduce heat to medium-low. Cook sautéed onions for 20-25 minutes or until golden brown, stirring occasionally. Remove onions from pan when desired colored is reached; set aside.


2

Heat oven to 350°F.


3

Cook pasta according to package directions until al dente; drain. Set aside.


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and beef broth. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup of swiss until melted. Stir in reserved onions and pasta. Remove from the heat. Season with salt and pepper to taste.


5

Spoon pasta mixture into a greased 13 x 9-inch baking dish.  Place bread, thyme and remaining swiss in a food processor; cover and process until coarse crumbs. Drizzle with remaining 2 tablespoons olive oil; toss to combine. Sprinkle over pasta mixture. Bake for 15-20 minutes or until crumbs are golden brown.


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