French Onion Pasta Bake

Difficulty Level: Moderate

Cook Time: 1.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. lumache or lumachine

• 4 tbsp. butter

• 2-3 yellow onions, sliced

• Salt & pepper to taste

• 1 tsp. thyme leaves

• 1 tsp. sherry vinegar or white wine vinegar

• 1 cup beef stock

• 1/2 cup heavy cream

• 1/2 cup Gruyere, grated

• 1/2 cup Parmigiano, grated

• 8 oz. fresh mozzarella, shredded

• 1/2 cup toasted garlic panko breadcrumbs

• 1 tbsp. parsley, finely chopped

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Directions:

1. Add the butter to a large sauté pan over medium-low heat along with the sliced onions. Sauté until the onions are caramelized. This may take about 30-40 minutes.

2. While the onions are caramelizing, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta for half of the suggested cooking time.

3. Preheat the oven to 375° F.

4. For the breadcrumbs, heat the olive oil in a large sauté pan over low heat and sauté the garlic until fragrant. Stir in the panko breadcrumbs along with the salt and toast until golden brown.

5. Once the onions are dark golden brown in color, add the thyme, sherry vinegar, salt and pepper to taste.

6. Transfer the caramelized onions to a baking dish along with the partially cooked pasta. Add the beef stock, heavy cream, gruyere and Parmigiano. Mix until combined. Add salt to taste.

7. Top with a layer of shredded gruyere and toasted breadcrumbs.

8. Bake uncovered in the oven for 25-30 minutes until the cheese has melted and the edges begin to bubble.

9. Top with parsley before serving.