Ingredients

Adjust Servings:

	55 g Butter
	3 medium, thinly sliced Red onions
	2 teaspoons Honey
	230 ml, dry Red wine
	2 cloves, minced Garlic
	250 g, sliced Button mushrooms
	2 tablespoons (or 2 teaspoons dried thyme) Fresh thyme leaves
	Coarse salt
	Black pepper
	700 ml Vegetable broth
	1 tablespoon Worcestershire sauce or soy sauce
	2 Bay leaves
	500 g of your favorite, short Pasta
	¼ teaspoon Cayenne pepper
	300 ml Heavy cream
	30 g (optional) Crumbled gorgonzola cheese
	200 g grated Gruyère or Grana Padana cheese

Nutritional information

500 kcal

Calories

60 g

Carbs

20 g

Proteins

25 g

Fat

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Baked pasta with onions and cheese

45 minutes
Serves 8
Medium

Ingredients

55 g Butter
3 medium, thinly sliced Red onions
2 teaspoons Honey
230 ml, dry Red wine
2 cloves, minced Garlic
250 g, sliced Button mushrooms
2 tablespoons (or 2 teaspoons dried thyme) Fresh thyme leaves
Coarse salt
Black pepper
700 ml Vegetable broth
1 tablespoon Worcestershire sauce or soy sauce
2 Bay leaves
500 g of your favorite, short Pasta
¼ teaspoon Cayenne pepper
300 ml Heavy cream
30 g (optional) Crumbled gorgonzola cheese
200 g grated Gruyère or Grana Padana cheese

Directions

Everyone loves a good baked pasta, and we bring you a recipe inspired by French onion soup. This baked pasta with creamy onion sauce and melted Gruyère cheese will be your go-to dish for any day of the week.

1. Preheat the oven
Preheat the oven to 180°C (350°F).

2. Caramelize the onions
Melt the butter, onions, and honey together in a large pot over medium-high heat. Sauté, stirring occasionally, until softened, about 5 minutes. At this point, gradually add 120 ml of wine, allowing it to cook down into the onions. Continue cooking for another 8-10 minutes until the onions are well caramelized.

3. Cook
Add garlic, mushrooms, and thyme, season with salt and pepper, and cook for another 3-4 minutes. Add the remaining wine, broth, Worcestershire sauce, bay leaf, and pasta. Bring the mixture to a boil, stirring frequently, until the pasta is al dente and the broth is absorbed, about 8-10 minutes. Stir in cayenne pepper, cream, and 100 g of Gruyère cheese. Remove from heat.

4. Bake
If necessary, transfer the pasta to a baking dish. Top with the remaining cheese. Place the baking dish in the oven and bake for 20 minutes, or until the cheese is melted and lightly browned on top.

5. Serve
Cool for 5 minutes before serving. Garnish with fresh thyme and enjoy!