French Onion Egg Noodle Casserole

By samara72

Ingredients

• 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 3 tablespoons butter
• 3 large onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons fresh thyme, chopped
• 1 large fresh bay leaf
• Salt and pepper
• 1/2 cup dry white wine
• 2 cups beef stock
• 1 pound extra-wide egg noodles
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmigiano-Reggiano cheese

Preparation

Step 1

Heat 1 tablespoon EVOO, a turn of the pan, in a skillet over medium-low to medium heat. Add butter and melt. Add onions, garlic, thyme and bay, then stir frequently and caramelize, 25-30 minutes. Deglaze pan with wine, stir until evaporated then add stock. Bring to a bubble then reduce heat to low.


When onions are very soft but still cooking, bring a pot of water to a boil. Salt water and add pasta. Undercook noodles by a minute or so and drain.


Combine noodles with the onions and place in a casserole dish. Top with a layer of both cheeses. Cool completely for make-ahead meal before covering and storing. Or, place an oven rack in the middle of the oven and preheat broiler. Place casserole under the broiler to brown the top.