Alcoeur Apron's One Pot Creamy French Onion Pasta Bake
4 tablespoons butter
2-3 medium sweet onions. thinly sliced
2 teaspoons honey
1 cup dry red wine (i.e. Cabernet Sauvignon)
2 cloves garlic, minced or grated
2 cups sliced mushrooms (bella, cremini, or wild mushrooms work best)
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
3 cups low sodium chicken broth (use vegetable broth for vegetarian option)
1 tablespoon Worcestershire sauce (use soy sauce for vegetarian option)
2 bay leaves
1 pound of your favorite short cut pasta (mine is Cavatappi)
1/4 teaspoon cayenne pepper, using more or less to your taste
1.25 cups heavy cream, whole milk, or canned coconut milk
2 cups shredded gruyere cheese
Preheat oven to 400°F. This recipe calls for a pot that can go on stove top and into oven, modify as necessary for the cookware you have at your disposal.
Melt the butter, onions, and honey together in a large pot over medium-high heat. Cook, stirring occasionally until softened, about 30 minutes. Once onions are almost fully caramelized, you want to slowly add 1/2 cup of the wine, until the wine cooks into the onions. Continue to cook another 8-10 minutes until the half cup is incorporated and the onions are deeply caramelized.
Add the garlic, mushrooms, thyme leaves, and season with salt and pepper, cook another 3-4 minutes until fragrant. Add the remaining 1/2 cup red with, Worcestershire sauce, bay leaves, and the pasta. Bring the mixture to a boil. Stir frequently until pasta is very al dente and the broth has been absorbed, about 8 minutes. Stir in cayenne, cream, and 1/2 cup gruyere cheese. Remove from heat.
Top mixture with remaining gruyere cheese and bake 20 minutes or until cheese has melted and is lightly browned on top. Allow to cool for 5 minutes before serving. Serve with fresh thyme, and enjoy!