French Onion Pasta Bake | Less Than 600 Calories Per Portion

By Chef Jack Ovens · 90 min

Ingredients

Instructions

1. Thinly slice the onions into half-moons, mince the garlic, and grate the cheeses. Set aside.
2. Melt the butter with the olive oil in a large heavy pot. Add the onions and salt, and cook over medium-low heat for 30 to 35 minutes, stirring often, until golden brown.
3. Add the garlic halfway through the onion cooking and cook for 1 minute.
4. Sprinkle in the flour and thyme, stir and cook for 2 minutes.
5. Add the brown sugar and cook for 1 minute. Deglaze with the wine, scraping the base of the pot, and reduce by half.
6. Add the beef stock and simmer uncovered for 10 minutes, until glossy and slightly thickened. Season generously with cracked black pepper.
7. Cook the pasta in salted water until just under al dente. Reserve some pasta water, then drain.
8. Toss the pasta with the onion sauce, adding reserved water as needed, until evenly coated.
9. Transfer to a greased baking dish and layer the Gruyère, mozzarella and parmesan on top.
10. Bake at 200°C (400°F) for 20 minutes, until bubbling and golden. Rest for 5 minutes before serving.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseBrown sugarParmesan cheeseMozzarella cheesePenneGruyère cheese