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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees F. | 2. Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside. | 3. Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. | 4. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. | 5. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside. | 6. French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. | 7. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. | 8. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Cook over low heat until sherry is reduced by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat. | 9. Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. | 10. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. | 11. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping. | 12. Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1/4	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
butter	4	tablespoons		342.0	15.714	10.686	28.8
purpose flour	4	tablespoons		-	-	-	-
half	2	cups		-	-	-	-
salt black pepper			ground	-	-	-	-
gruyere cheese	8	ounces	grated	936.684	0.8165	67.6091	73.3471
mozzarella cheese	3	ounces	grated	275.5571	23.1502	11.5326	15.1982
butter	2	tablespoons		342.0	15.714	10.686	28.8
butter	1	tablespoon		342.0	15.714	10.686	28.8
extra virgin olive oil	1	tablespoon		-	-	-	-
white onion	3		sliced	180.0	42.03	4.95	0.45
garlic clove	6		peeled chopped	-	-	-	-
honey	2	tablespoons		-	-	-	-
salt black pepper			ground	-	-	-	-
sherry	1	cup		-	-	-	-
beef stock	2	cups		342.72	37.3464	12.6504	16.1784
thyme leaf	8	sprigs		-	-	-	-
pasta	1		cooked	19.5611	2.8349	0.4366	0.6549

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.