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This French Onion Soup Pasta Is Simply Délicieux

14 Ingredients
6 ounces uncooked cellentani pasta (any pasta will work)
2 cups yellow onions, sliced
1 cup beef broth
1/4 cup white wine
2 tablespoons butter
1 teaspoon thyme, chopped
For the béchamel cheese sauce:
2 tablespoons all-purpose flour
1 1/2 cups whole milk
3/4 cup gruyere, shredded
For the rest:
2 tablespoons parmesan, grated
3 tablespoons Seasoned bread crumbs
1 tablespoon butter
  1. In a pan, melt butter and cook the sliced onions covered for about 30-40 minutes, while stirring occasionally. Once slightly caramelized, add thyme, beef broth, salt and pepper. Bring to a boil and allow the liquid to reduce to half. Set aside.

  2. Cook pasta in salted water until al dente.

  3. Meanwhile make the béchamel sauce, in a saucepan, melt butter and whisk in the flour. Cook for a few minutes. Then slowly pour in the milk while whisking constantly, until there are no more lumps. Once thickened, stir in the gruyere cheese until melted. Season with salt and pepper.

  4. Place the pasta in a lightly greased baking dish, pour the onion mixture on top, followed by the béchamel sauce, parmesan cheese and bread crumbs.

  5. Put under the broiler for a few minutes until lightly golden brown.