French Onion Pasta Bake

Difficulty Level: Moderate

Cook Time: 1.5 hours

Serving Size: 2-4 servings

INGREDIENTS:

• 1/2 lb. lumache

• 4 tbsp. butter

• 2 tbsp. extra virgin olive oil

• 2 yellow onions, sliced

• 4 garlic cloves, minced

• Salt & pepper to taste

• 1 tsp. thyme leaves

• 1/4 cup white wine

• 1 cup beef stock

• 1 tsp. sherry vinegar or white wine vinegar

• 1/4 cup heavy cream

• 1/2 cup Gruyere, grated

• 1/2 cup Parmigiano, grated

• 1-2 cups whole milk mozzarella, grated

• 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 and olive oil 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 until al dente. Reserve 1 cup of pasta water.

3. 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.

4. Once the onions are dark golden brown in color, add the minced garlic, thyme, salt and pepper to taste.

5. Sauté for 1-2 minutes, then add the white wine to deglaze the pan followed by the beef stock and sherry vinegar.

6. Strain the pasta and add to the sauté pan. Toss until the pasta is fully coated in the sauce then stir in the heavy cream.

7. Remove from heat and stir in the gruyere and Parmigiano cheese.

8. Add the pasta to a baking dish along with breadcrumbs and mozzarella. Place under the broiler for about 3 minutes, until the cheese begins to bubble and turn golden brown.

9. Top with parsley and serve.