French Onion Fusilli

Caramelized onion pasta with a creamy, cheesy sauce... need I say more? 

Ingredients:
2 cup fusilli pasta
5 tbsps butter
2 large onions, thinly sliced
2 tsps sugar
1 tbsp worcestershire sauce
1 1/2 tsps dry thyme
salt and pepper to taste
1/2 cup beef broth
1 heaping tsp dry onion soup mix
3 tbsps flour
1 1/2 cups milk
1 tbsp parmesan
1 cup shredded cheese (swiss, gruyère, mozzarella)

Start with the onion, they are kind of the star of the show here. Heat 2 tbsps of butter in a large skillet. You don't want your onions crowded in but have lots of room to spread out. So, add the onions and sauté about 3 minutes.

Add the sugar, worcestershire sauce, thyme, salt and pepper and cook on medium heat 8-10 minutes. They are starting to look golden.

While the onions cook start boiling the fusilli.

Ok, back to the onions...Mix the dry onion soup mix into the broth and pour into the skillet. Bring to a boil scraping any brown bits up, then simmer and stir for 20 minutes until nicely golden brown and caramelized. The liquid will all be absorbed. Set aside.

To make the bechamel or white sauce melt the remaining butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute. Add the milk and whisk until thickened, then add salt, pepper and parmesan cheese. Remove from heat.

To assemble:
Oil the bottom of a baking dish. I used a 10" corning ware here. Place the drained fusilli in the bottom. Top that with those beautifully browned onions and pour the bechamel over everything.

Sprinkle the shredded cheese on top.

Bake at 400°F for 10-15 minutes and broil 2-3 if you want a bubbly cheese. Next time I might make individual servings in French onion soup bowls...why didn't I think of that before?!?

Serves 4

Adapted from: https://www.climbinggriermountain.com/2016/11/french-onion-gnocchi-casserole.html